Grilled Garlic Chicken Tenders and Yogurt Dressing

grilled_garlic_chicken.jpg

Chicken tenders, or thin pieces of chicken breast, cook up very fast and are low in fat. They are a bit more expensive than chicken dark meat, but otherwise are perfect for bentos.

This marinated and grilled chicken really just takes minutes to prep and to cook in a grill pan. They go well in a rice-based bento, in salad, sandwiches and more.

There’s a bonus just-mix yogurt dressing or sauce recipe below too!

Recipe: Grilled Garlic Chicken Tenders

For 1 bento serving:

  • 100g / about 3 oz. chicken tenders or chicken breast strips, cut up if necessary
  • About 1/3 tsp. salt
  • a squirt of lemon juice
  • black pepper
  • 1/2 Tbs. garlic infused olive oil, or regular olive oil and about 1/2 finely grated garlic clove

(double/triple etc. for more meat)

Mix all the ingredients together. Marinate overnight.

Heat up a grill pan, or a regular non-stick frying pan. Drain off any excess marinade. Grill the chicken pieces for about 2-3 minutes on one side, flip over, and turn off the heat. The chicken will finish cooking from the heat of the pan. Cool before packing into your bento.

Contains about 100-130 calories per 100g / about 3 oz (raw weight) serving, depending on how much of the oil you drain off.

Note: Vary this by adding some dried or chopped fresh herbs etc. to the marinade. Thyme, rosemary, fresh tarragon, oregano, etc. are all nice.

Bonus: Yogurt dressing or sauce

yogurtdressing.jpg

This is not really a recipe, but it’s a great low-fat dressing for salads and things.

Just mix 1 to 2 tablespoons of thick or Greek yogurt with this stuff called Chutney Podina Masala, which is available at Indian grocery stores:

chutneypodinamasala.jpg

It’s a powdered mix, which has (reading off the back of the box) salt, mint, dry mango, pomegranate seeds, chilli, coriander, black pepper, musk melon, caraway, nutmeg and maleic acid (a commonly used acidulant). It’s spicy, minty, salty and a bit sour. I add about 1/2 tsp. per tablespoon of yogurt. I have also been known to put spoonfuls directly in my mouth.

Alternatively, you could use any kind of ‘spice mix’ plus salt. I have tried things like leftover taco seasoning, those Emeril’s mixes, Montreal Steak Rub, garlic salt, and so on. Experiment!

For more bento recipes, ideas and tips, subscribe to Just Bento via your newsreader or by email (more about subscriptions).

And visit our sister site, Just Hungry for great Japanese home recipes and more.

7 comments

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Re: Grilled Garlic Chicken Tenders and Yogurt Dressing

Looks delicious!

Also, mint, dry mango, pomegranate seeds AND musk melon? That spice mix sounds amazing - must find some at the local Indian store. And that's a nice use of the silicon cup liners - for once it doesn't look awkwardly pastel. :)

Re: Grilled Garlic Chicken Tenders and Yogurt Dressing

gerat idea to add indian spices to yogourt, I'll try.

Re: Grilled Garlic Chicken Tenders and Yogurt Dressing

The chutney podina masala mix is amazing! I love the minty tangy flavor it adds to the yogurt. I had to resist the temptation to eat the dip before finishing off grilling the chicken!

Re: Grilled Garlic Chicken Tenders and Yogurt Dressing

Very simple and looks delicious, never thought of using yogurt dressing, nice idea!

Re: Grilled Garlic Chicken Tenders and Yogurt Dressing

Can I use plain yogurt instead of greek yogurt?

Re: Grilled Garlic Chicken Tenders and Yogurt Dressing

Sure! It will be thinner though. Be sure you use plain yogurt, not fruit flavored or anything.

Re: Grilled Garlic Chicken Tenders and Yogurt Dressing

I also used just plain yogurt as I was too lazy to run down to the other grocery mart that carries the Greek style yogurt. Works just as well and as Maki says, it is a little thinner. Works great as a salad dressing too!

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