A tandoor is an Indian clay oven that cooks with very intense heat. This dish is spicy – for a milder flavor, eliminate the cayenne pepper.

1 tablespoon nondairy creamer
2 teaspoons canola oil
1 teaspoon fresh lemon juice
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
6 ounces boneless, skinless chicken breast, cut into 1-inch-wide strips (will yield 5 ounces cooked)

Place all of the ingredients, including the chicken, in a large resealable plastic bag. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade. Refrigerate for 30 minutes, turning occasionally.

Set a rack at the highest level of the oven and preheat to broil. Remove the chicken from the marinade and place on a nonstick baking sheet. Discard the remaining marinade. Place the chicken under the broiler for 3 minutes. Turn and broil for another 3 minutes, or until the chicken is no longer pink inside and the juices run clear.

Serves 1

CALORIES 270; FIBER 2g; FAT 12g; PROTEIN 34g; CARB 6g; SODIUM 95mg