Chicken is a low-fat source of protein and this marinade adds very little extra fat.
Yogurt is an excellent source of protein and calcium, needed for healthy bones and teeth, and it provides useful amounts of phosphorus and vitamins B2 and B12, as well as beneficial bacteria.
Some More Ideas:
For a crisper texture on the grilled chicken, omit the yogurt from the marinade, double the other ingredients, and stir in 1 tablespoon white distilled vinegar.
Try this Onion and Herb Raita with either version of the broiled chicken: Very finely chop 1 large sweet onion, such as Vidalia, or 7 ounces scallions. Place in a medium bowl. Stir in 4 to 6 tablespoons minced fresh mint, 2 tablespoons minced fresh cilantro, 1 seeded and minced fresh green chile, or to taste, and 1 1/2 cups plain low-fat yogurt. Heat a dry skillet over high heat. Add 2 teaspoons cumin seeds and sauté, stirring constantly, until they give off their aroma and start to jump: Immediately tip them on top of the raita.
For Indian-style kabobs, cut the chicken into cubes before you put it in the marinade. While preheating the broiler, soak 8 bamboo skewers in water. Thread the cubes onto the skewers, alternating with chunks of zucchini and red and yellow bell pepper cubes. Broil, basting with the marinade and turning the skewers over several times, until the chicken is tender and the juices run clear, 12 to 15 minutes.
A quick alternative to raita is to serve the chicken with a simple salad of chopped tomatoes and onions on lettuce leaves with minced cilantro sprinkled over.
Per serving: calories 267, protein 37 g, fat 8 g (of which saturated fat 3 g), carbohydrate 11 g (of which sugars 11 g), fibre 0.8 g