Tandoori Chicken

4 boneless skinless chicken breasts (whole or cut in strips length-wise)
1 cup sour cream or plain yogurt
1 tsp curry powder
1 tsp tandoori seasoning (epicure)
1 tsp lemon dilly dip mix (epicure)
1 tbsp olive oil

• Combine spices and seasonings in a ziploc bag with olive oil. 
• Add yogurt to spice and oil.  Mix well.
• Place chicken in ziploc bag with yogurt mix.  Seal well, and squish to coat chicken.  
• Let marinate in fridge for a couple of hours or overnight.
• Spray baking dish, and bake in a preheated 350 oven and bake for 25-30 minutes or until done.
• Slice and have on a wrap for lunch, or serve with Indian Inspired Quinoa.