• Cooking Time: 20 minutes
• Servings: 1 cup
• Preparation Time: 20 minutes
• Chicken Ingredients:
• 2 boneless, skinless chicken breasts, cut in half lengthwise
• 1 red onion, sliced into ¼ thick rings
• 1 tablespoons extra virgin olive oil
• Juice from 1 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

1. Pound each breast to an even thickness, about ½-inch thick.
2. In a bowl combine olive oil and lemon juice. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk.
3. Pour the marinade and into the bag with the chicken and red onion rings, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour to overnight.
4. In a small bowl combine the yogurt, garlic, lemon juice and salt. Refrigerate until ready to use.
5. Over medium-high heat, grill the chicken and onion rings 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 then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley.
6. Serve with grilled onions, cold sliced cucumbers or over brown rice or whole wheat couscous.

Nutritional Value: Calories per serving 375, Fat per serving 7g, Saturated fat per serving 3g, Monounsaturated fat per serving 2g, Polyunsaturated fat per serving 1g, Protein per serving 42g, Carbohydrate per serving 8g, Fiber per serving 1g, Cholesterol per serving 98mg, Iron per serving 2mg, Sodium per serving 188mg, Calcium per serving 101mg.