Thai Chicken


  • 1 lb. chicken breast
  • 4 T. soy sauce
  • 2 T. Fat Free plain yogurt
  • 1 lemon, juiced
  • 3 cloves garlic, minced
  • 1 t. dried basil
  • 1 t. ground ginger
  • Dash of crushed red pepper flakes


  1. Put all ingredients, except chicken, in a gallon size Ziplock bag. Seal bag and mix well.
  2. Add chicken to bag. Seal and marinate at room temperature for 30 minutes or for several hours in refrigerator, turning bag a few times to coat chicken.
  3. Remove chicken from marinade and grill or bake at 375o for 15-18 minutes or until chicken is no longer pink.

Makes 4 servings
Calories: 150 per serving Fat: 3g.