Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce.  Easy to prepare cooks in no time.

Cook Time: 15 minutes

An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.  Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!

INGREDIENTS:

CHICKEN:

• 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
• 1 tablespoons extra virgin olive oil
• Juice from 1 medium lemon
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon turmeric
• ¼ teaspoon curry powder
• 1/8 teaspoon cinnamon
• Pinch red pepper flakes
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste

GARLIC YOGURT SAUCE:

• 1 (7-ounce) container 2% Greek yogurt
• 2 teaspoons lemon juice
• 2 garlic cloves, finely minced
• 1/8 tsp kosher salt
• Chopped parsley (for garnish)

DIRECTIONS:

• Place the chicken breasts, 1 at a time, in a Ziploc bag.
• Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
• Place pounded chicken breasts back into bag and set aside.
• In a medium bowl, combine olive oil and lemon juice.  Whisk until combined.
• Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
• Pour the marinade into the bag with the chicken, massaging it to evenly coat.
• Refrigerate and marinate for at least 1 hour, up to overnight.
• In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.
• Stir to combine and refrigerate until ready to use.
• Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill.
• Turn the chicken and grill an additional 3-4 minutes.
• Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.
• Top each breast with 2 tablespoons sauce and a sprinkle of parsley.

Serve.

I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.

it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.

Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.