Curried Chicken with Yogurt Sauce

Ingredients

• Greek yogurt

  plain, nonfat

  1 cup or 240g

• Curry powder

  1 tbsp or 6g

• Cumin seed

  1 tsp, whole or 2g

• Turmeric

  ground

  ½ tsp or 1g

• Salt

  table

  ½ dash or 0.2g

• Olive oil

  1 tbsp or 14g

• Chicken breast

  raw, skinless

  8 oz or 227g

Directions

1. In a bowl, whisk the yogurt, curry powder, cumin, turmeric, and salt until smooth.
2. Cut the chicken into bite-sized pieces and toss in yogurt sauce to coat thoroughly. Marinate 10–30 minutes in the refrigerator.
3. Heat the olive oil in a large skillet over medium heat until shimmering.
4. Lift the chicken from the marinade, letting excess drip off, and add to the skillet in a single layer. Cook, stirring occasionally, until browned and cooked through, 10–12 minutes total, or until the chicken reaches 165°F.
5. Rest 2 minutes off heat, taste and adjust seasoning if needed, then serve hot with any pan juices spooned over.