NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

0.5 tsp Ground turmeric

0.25 tsp Ground cinnamon

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Nonfat plain Greek yogurt

1 clove Garlic

1 tbsp Lemon juice

1 cup Cucumber

0.5 cup Cherry tomatoes

PREPARATION

• 1

  In a medium bowl, whisk together the extra virgin olive oil, cumin, smoked paprika, turmeric, cinnamon, sea salt, and black pepper to create a marinade.

• 2

  Add the chicken thighs to the bowl and toss thoroughly until every piece is evenly coated in the spice mixture.

• 3

  Preheat a large cast-iron skillet or non-stick pan over medium-high heat. Place the chicken thighs in the pan and cook for 6-8 minutes per side, or until the exterior is charred and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, prepare the garlic sauce by whisking the Greek yogurt, minced garlic clove, and lemon juice in a small bowl until smooth.

• 5

  Dice the cucumber and halve the cherry tomatoes, then toss them together in a separate bowl for a simple side salad.

• 6

  Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

• 7

  Plate the sliced chicken alongside the cucumber and tomato salad, then drizzle the creamy garlic sauce generously over the top.