Ingredients
- 1 ½ cups 2% reduced-fat, plain Greek-style yogurt (such as Fage)
- 1 tablespoon canola oil
- 1 tablespoon ginger, peeled and grated
- 3 garlic cloves, minced
- ¾ teaspoon salt, divided
- ½ teaspoon ground red pepper
- 4 bone-in chicken breast halves, skinned
- Cooking spray
- 1 cup seedless green grapes
- ½ cup chopped red onion
- ½ cup mango chutney
- ⅓ cup celery, finely chopped
- ⅓ cup canola mayonnaise (such as Spectrum organic)
- 3 tablespoons fresh lemon juice
Instructions
Combine first four ingredients, stirring to combine.
Stir in teaspoon of salt and pepper.
Place yogurt mixture in heavy-duty zip-top plastic bag. Add chicken to bag and seal. Marinate in refrigerator for 2 hours, turning occasionally.
Prepare grill to medium-high heat.
Remove chicken from bag; discard marinade. Place chicken, breast side down, on grill rack coated with cooking spray; grill 10 minutes or until browned.
Turn chicken over; grill 20 minutes or until thermometer inserted in meaty part of breast registers 160°F. Remove chicken from grill; let stand 10 minutes.
Remove meat from bones; discard bones. Coarsely chop chicken and place in medium bowl.
Sprinkle chicken with remaining teaspoon of salt.
Add grapes and remaining ingredients to chicken mixture; toss gently to combine. Chill 30 minutes.
Yields 8 servings.
Nutrition Facts
Serving ⅛ of yield
- Calories 109.1
- Total Fat: 5.6 grams
- Saturated Fat: 1.0 grams
- Trans Fat: 0.0 grams
- Carbohydrates: 5.1 grams
- Fiber: 0.4 grams
- Sugar: 4.2 grams
- Protein: 9.55 grams
- Cholesterol: 22.35 milligrams
- Fiber: 0.4 grams
- Sodium: 173.35 milligrams
This recipe was developed UAMS, the Arkansas Department of Health and the Winthrop P. Rockefeller Institute.
UAMS dietitians provide personalized nutrition plans for patients who want to lose weight and/or manage a wide variety of diseases and conditions.