Tandoori Spiced Chicken

served with cucumber tomato salad

For the Chicken:

1 C. Plain Greek Yogurt

1/2 Tbsp Garlic Powder

1 Tsp Onion Powder

1 Tsp Ground Ginger

1 Tsp Cumin

1/2 Tsp Red Pepper Flake

1/2 Tsp Tumeric

2 (4-5 Oz) Skinless, boneless Chicken Breasts

1/2 Tsp Salt

Combine first 7 ingredients in a bowl. Mix well. Place chicken breasts in heavy-duty zip lock bag. Add yogurt mixture and shake to ensure entire pieces of chicken are coated. Place in refrigerator for at least 2 hours. Preheat broiler to high. Remove chicken from bag and place in a roasting pan. Discard marinade. Sprinkle chicken with salt. Broil in lower third of oven for about 15-20 minutes until done (will begin to brown), flipping halfway through. 

For the Cucumber Salad:

2 C. Cucumber, Sliced

1 C. Tomatoes, Sliced

1/2 C. Red Onion, Chopped

2 Tbsp. Olive Oil

1 1/2 Tbsp. Red Wine Vinegar
Salt, Pepper to Taste

Combine all ingredients. Refrigerate until needed.