Try Chicken Tikka for Dinner!

 Chicken Tikka – serves 4 

2-3 boneless chicken breasts (1 1/2 – 2 pounds)
1 cup plain Greek yogurt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika 

Remove any fat from the chicken breasts and cut them into 1-inch cubes.  Set aside. 

Combine yogurt, oil, lemon juice, garlic, ginger, chili powder, cumin and paprika in a large bowl and mix thoroughly.  Add the chicken cubes and mix again so that they are covered with the yogurt mixture. Cover and refrigerate for at least 1 hour or up to 12 hours. 

Pre-heat the oven to 545 degrees.  Cover a baking sheet with a silicone mat or foil.  Place the chicken cubes on skewers and the skewers onto the baking sheet.  Bake for 8-10 minutes, or until the chicken is fully cooked.  Check to make sure it’s white in the middle, not pink.  If it’s pink, bake for several more minutes.  Serve immediately.

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