Recipe: Fast Chicken Tandoori with Rice and Green Salad (using chicken breasts)

FAST CHICKEN TANDOORI WITH RICE AND GREEN SALAD

1 1/2 cups white rice, uncooked
FOR THE CHICKEN:
1 cup plain yogurt
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon medium-to-hot paprika
1 teaspoon ground coriander
Juice of 1 lime
Salt and pepper (to taste)
1 1/2 pounds boneless, skinless chicken breasts
FOR THE SALAD:
4 to 6 cups trimmed, washed and dried assorted greens (look for "mixed greens" or "mesclun" in supermarket, or make your own mix)
1/4 to 1/2 cup extra-virgin olive oil
1 to 2 tablespoon balsamic or sherry vinegar (or fresh lemon juice, to taste)
Minced fresh cilantro (for garnish)
Warm pita bread or Indian bread (optional, for serving)

Make rice according to package directions. Rice should take about 20 minutes to cook. While rice is cooking, make chicken.

TO PREPARE THE CHICKEN:
Combine yogurt, ginger, garlic, paprika, coriander, lime juice and some salt and pepper in large bowl. Put chicken in bowl and let sit, 5 minutes to an hour, as time allows.

Preheat broiler. Set rack 2 to 3 inches from heat source. Line baking sheet with foil.

Broil chicken on prepared baking sheet, rough-side up (side where bone was), reserving any marinade that doesn't cling. Broil for 3 to 4 minutes or until lightly browned. Turn and spoon remaining marinade over smooth side (where skin was). Broil for another 3 to 4 minutes or until lightly browned.

JUST BEFORE SERVING, MAKE SALAD:
Place greens in bowl and drizzle with oil, vinegar (or lemon juice) and a pinch of salt. Toss and taste, adding pepper and more salt, if desired.

TO SERVE:
Garnish chicken with cilantro and serve over rice, spooning basting juices over all. Serve salad on side. Warm pita bread or Indian bread rounds out meal.

Makes 4 servings
Source: The Minimalist Cooks Dinner by Mark Bittman