I really want to barbeque, but the weather continues to be the pits and I am sick of grilling in the rain in so-called summer. Earlier in the day, I made a Greek yogurt, lemon, fresh ginger, garlic, and garam masala spiced marinade and let the chicken tenders marinate in the refrigerator. I have a cast iron ridged skillet that I love to use to grill indoors. I usually prefer to cook smaller pieces of meat because they cook quickly and there is always some smoke involved even though I have a great down draft fan. These chicken tenders are easily cooked on the outdoor grill and take 6-8 minutes total to cook, but you can also cook them in a skillet. The coconut rice is delicious and goes really well with the chicken. I also use it as a side dish for Thai chicken satay. The coconut milk and toasted coconut really make the rice special. Try not to leave out the lime slices because it really adds a little zing to the rich coconut milk. I heated some naan bread up in the oven and made some green beans to round out the meal. 7 WW points without rice. Click here for chicken recipe…. Click here for coconut rice recipe….