Tandoori chicken with goat cheese salad ( low carb, diabetes safe meals )

 Tandoori chicken with goat cheese salad ( low carb, diabetes safe meals )

Ingredients:

4 boneless chicken breasts
1 cup plain Greek yogurt
1 tbsp tandoori spice mix
1 tbsp paprika
1 tbsp cumin
1 tbsp coriander
1 tbsp turmeric
1 tbsp garlic powder
Salt and pepper
1 tbsp olive oil
4 cups mixed greens
1/2 cup crumbled goat cheese
1/4 cup chopped walnuts
1/4 cup dried cranberries
2 tbsp balsamic vinegar
2 tbsp olive oil
Instructions:

In a large bowl, mix together the yogurt, tandoori spice mix, paprika, cumin, coriander, turmeric, garlic powder, salt, and pepper.

Add the chicken to the bowl and coat with the marinade. Cover and refrigerate for at least 1 hour or up to overnight.

Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease with olive oil.

Place the chicken on the baking sheet and bake for 20-25 minutes or until the chicken is cooked through.

In a large bowl, toss together the mixed greens, goat cheese, walnuts, and dried cranberries.

In a small bowl, whisk together the balsamic vinegar and olive oil.

Serve the Tandoori chicken over the salad and drizzle with the balsamic dressing.