• Cooking Time: 15 mins
• Servings: 4
• Preparation Time: 35 mins
• For Chicken:
• 1 pound chicken breast tenders
• 2 tablespoons olive oil
• 3 tablespoons freshly squeezed lime juice
• ½ teaspoon chili powder
• ½ teaspoon ground turmeric
• 2 teaspoons chopped fresh or crushed dried rosemary leaves
• 1 teaspoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste
• For Yogurt Sauce:
• ⅓ cup olive oil
• 4 scallions (or green garlic), white and light green parts, thinly sliced
• red-pepper flakes to taste
• 2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish
• Flaky sea salt
• Freshly ground black pepper
• 2 cups full-fat Greek yogurt
• 2 tablespoons fresh lemon juice

1. Put the oil in a mixing bowl; and lime juice, chili powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and refrigerate until ready to cook, about 30 minutes
2. Lay chicken flat on a sheet pan and bake for 15 minutes on 425
3. Make yogurt sauce by heating the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper
4. Combine the yogurt and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.
5. Serve with veggies and a yogurt sauce
6. Enjoy!

The marinade is good as an option for a weeknight chicken and veggies. The yogurt sauce puts it over the edge! So good, and pretty healthy. Calorie Estimate (with veggies): 354