Boneless chicken breast marinated and then broiled, perfect for a couple lunches during a busy work week. The yogurt has a mild acidic quality and acts as a great tenderizer. Great over rice, on salads, or in a romaine heart.

Ingredients:

• 1 tablespoon ginger paste
• 2 teaspoons ground turmeric
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 1/2 cups plain yogurt ( fat free or 2 %)
• 1 tablespoon kosher salt
• 6 skinless, boneless chicken breasts

1. Mix all the ingredients in a glass pyrex container by hand, then cover and store in fridge for at least 2 hours, preferably 4 hours.
2. Set oven to Broil- mine is set to 550 F.
3. Use a baking sheet with a wire rack, place chicken on rack evenly spaced.
4. Broil for 10 minutes then turn chicken over, broil for another 8 min.
5. Larger chicken breast might take another 2-3 minutes.
6. Check internal temperature of each breast so that it is > 165 F.
7. Let it cool before cutting to retain moisture.