• 4 medium to large skinless chicken thighs (1-1/2 pounds)
  • 1 (8-ounce) container plain low-fat yogurt
  • 1/4 cup hot salsa or picante sauce
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin


Place the chicken in a glass dish. In a small bowl,
combine the yogurt, salsa, curry powder, and cumin.
Pour over the chicken, turning to coat. Cover and
refrigerate at least 6 hours or up to 24 hours.

Heat the oven to 375 degrees F.

Transfer the chicken and sauce to an oven proof dish
prepared with nonstick pan spray. Bake, uncovered, 40
to 45 minutes, or until the chicken is tender and
cooked through.

Nutritional Information Per Serving: (1 thigh)
Calories: 186, Fat: 8 g, Cholesterol: 73 mg, Sodium:
139 mg, Carbohydrate: 5g, Dietary Fiber: 0g, Sugars:
4g, Protein: 22g

Diabetic Exchanges: 1/2 Starch, 3 Lean Meat