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Honey Yogurt Raita over Honey Tandoori Chicken with Sweet & Spicy Honey Jalapeño Cilantro Sauce

YIELD: Makes 2 servings

INGREDIENTS

For Honey Yogurt Raita:

1/2 cup - Plain Greek Yogurt

1/2 cup - cucumber, shredded

1 tsp. - cumin

1 T - honey

1/4 tsp. - ginger, minced

1/2 - lemon, juiced

Salt and black pepper

For Spicy Honey Jalapeno Cilantro Sauce:

2 cups - cilantro, packed

1 clove - garlic

1/2 - lime, juiced

3 T - honey

1/2 - jalapeno

Salt and pepper

For Honey Tandoori Chicken:

2 - chicken breasts, sliced

1 cup - plain Greek yogurt

1/4 cup - honey

1 tsp. - ground ginger

1 tsp. - ground cumin

1 tsp. - ground coriander

1 tsp. - paprika

1 tsp. - turmeric

1 tsp. - salt

1 tsp. - cayenne pepper

1 - red jalapeno, sliced for garnish

DIRECTIONS

For Honey Yogurt Raita: Combine all ingredients and allow to sit and flavors to combine. Season with salt and pepper.

For Spicy Honey Jalapeno Cilantro Sauce: Combine all ingredients in a food processor and puree until smooth. Season with salt and pepper.

For Honey Tandoori Chicken: Combine chicken, yogurt, honey and spices. Allow to marinate for 2 hours.

Heat oven to 375 degrees.

Spray baking sheet and remove chicken from marinade and lay out on baking sheet. Cook for 10 minutes or until fully cooked.

Serve Honey Tandoori Chicken with over Honey Yogurt Raita and drizzle with Spicy Honey Jalapeno Cilantro Sauce and garnish with fresh red spicy peppers.