Directions

PREP: 10min   COOK: 50min

Chicken Marinade

1. In a large bowl, whisk yogurt, garlic, ginger, salt, and pepper together, then add chicken. Coat well.
2. Cover and marinate in refrigerator for 30 minutes.
3. Heat a medium skillet over medium-low heat. Add chicken. Cook 5 to 6 minutes or until no longer pink and set aside.

Tandoori Sauce

1. Heat a large saucepan over medium-low heat, then add butter and coconut oil.
2. When melted, add chili peppers, paprika, garlic, ginger, salt, and tandoori spice blend.
3. When chili peppers are soft, add tomato sauce and water.
4. Simmer on low for 30 minutes.
5. In a separate small saucepan, add Quest Bar® and almond coconut milk on medium-high heat. Stir until dissolved. Remove from heat.
6. Add bar mixture to sauce. Slowly add Quest Protein Powder® and stir until completely combined.
7. Add cooked chicken to the sauce and simmer on low for 5 minutes. Serve immediately.

Nutrition

SERVING SIZE: ¹⁄ ₆ Recipe

• Calories: 290
• Protein: 35g
• Fat: 12g
• Net Carbs: 8g
• Fiber: 5g
• P/Cal: 48%