Indian Spice Roasted Chicken (low sodium)

By [e-mail]

This recipe has been evaluated by the Heart and Stroke Foundation registered dietitians and is part of a healthy diet based on the recommendations in Canada's Food Guide.

Ingredients

• 2 chicken breasts , bone-in
• 1 tsp. (5 mL) cumin, ground
• 1/2 tsp. (2 mL) turmeric
• 1/4 tsp. (1 mL) coriander, ground
• 4 tsp. (20 mL) Becel® Omega3plus margarine, melted
• 1/4 cup (50 mL) plain yogurt, preferably 1%
• 1 tsp. (15 mL) ginger, finely minced
• 3 cups (750 mL) 1-inch (2.5-cm) chunks butternut squash or sweet potato
• 1/4 cup (50 mL) coriander, chopped
• 1/8 tsp. (0.5 mL) salt
• 1/8 tsp. (0.5 mL) cayenne
• 1/8 tsp. (0.5 mL) cinnamon
• 1/8 tsp. (0.5 mL) nutmeg
• 1/8 tsp. (0.5 mL) black pepper

Preparation

Step 1

Step 1
Discard chicken skin. Stir spices with Becel® Stir ½ the Becel® margarine mixture into yogurt along with all of the ginger and garlic. In a medium bowl, stir remaining mixture with squash.
Step 2
Make several slashes in each chicken breast. Place in a dish, meat side up, just large enough to hold them in a single layer. Pour yogurt mixture over chicken pushing into slashes. Cover and refrigerate chicken and squash 4 hours or overnight.
Step 3
When ready to bake, preheat oven to 375°F (190°C). Spray a baking sheet with non-stick cooking spray. Place chicken on baking sheet and scatter squash in a single layer. Bake in centre of oven, turning squash occasionally and cooking until chicken juices run clear and squash in tender, 30 to 40 minutes. Serve sprinkled with coriander.