Chicken with yogurt crust, tomato relish and Indian rice

Ingredients for 4 servings:

• 150 g natural yogurt, low-fat
• 1 pinch of garlic powder
• 1 pinch of turmeric
• 1 pinch of spice mix (garam masala)
• 1 pinch of ginger
• 1 pinch of chili
• 1 pinch of sweet paprika powder
• 1 lemon(s), juice
• salt and pepper
• 4 tomatoes
• 3 small cucumbers (baby cucumbers)
• 4 shallots
• 1 pkt. herbs, mixed, frozen
• 125 g brown rice
• 1 tsp turmeric
• 1 tsp sea salt
• 4 tsp oil (peanut oil)
• 4 skinless chicken breasts

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Low-fat

Preheat the oven to 200 degrees Celsius. Pour the yogurt into a bowl, add the garlic, ginger, chili, paprika, turmeric, garam masala (each to taste) in roughly equal amounts (about a pinch), the juice of one lemon, salt, and pepper. Whisk until smooth. Pat the meat dry, season with salt and paprika, and place in a baking dish. Brush the breasts with the yogurt paste, place in the oven and cook for about 30 minutes. For the relish, dice the tomatoes, cucumber, and shallots, and mix well with the herb mixture. Season with salt and pepper, and refrigerate until ready to use. Cook the rice according to the package instructions (brown rice needs at least 30 minutes). Season with turmeric and sea salt. Serve the breasts hot and the relish well chilled with the Indian rice.