This is a quick recipe that I adapted for my family to eat quickly. The boys were having a rough day which makes cooking dinner seem like climbing Mt Everest. So I looked around to see what we had. Chicken is had to be chicken that was the defrosted available meat. So here we are a one dish meal that everyone ate. Even my veggie hating hubby.
1 chicken breast tenders 1 teaspoon paprika
1/3 Cup water 1/2 teaspoon curry powder
1/8 teaspoon dry mustard 1/8 teaspoon ground ginger
2/3 Cup low fat plain yogurt 1/8 teaspoon cumin
2 1/2 tablespoons lemon juice 1/8 teaspoon cayenne pepper, to taste
1 teaspoon sea salt 1/8 teaspoon ground black pepper
3 cloves garlic pressed 1 each zucchini and yellow squash
Place chicken in a large zip top bag. In a large bowl combine all ingredients with exception of the zucchini and squash. Stir the mixture until it is smooth, and pour it over the chicken in the bag. Turn to coat well, and leave it to sit. This can be done the night before if you like to plan ahead. Preheat oven to 375 degrees. Spray non stick spray in a 13×9-inch baking dish. Now slice your zucchini and squash into thin circles. Layer the zucchini and squash into the bottom of your baking dish. Next you will lay the marinated chicken over the squash. Pour the remaining marinade over the squashes and chicken. Bake in the oven for around 45 minutes, or until fully cooked.
I served this with white rice.