Shawarma-Spiced Grilled Chicken with Garlic Yogurt Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  4 tbsp or 60g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Paprika

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Curry powder

  Spices

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Quinoa

  Uncooked

  1 cup or 170g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Nonfat greek yogurt

  Nonfat, plain

  1 cup or 240g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Pound each chicken breast to an even thickness of about 1/2 inch, then add to a zip-top bag.
2. In a medium bowl, whisk together the olive oil and three-quarters of the lemon juice. Add half of the minced garlic, cumin, paprika, turmeric, curry powder, cinnamon, a pinch of red pepper flakes, salt, and black pepper, and whisk again.
3. Pour the marinade into the bag with the chicken, massaging to coat evenly. Refrigerate and marinate for at least 1 hour, or up to overnight.
4. In a small bowl, mix the yogurt, remaining garlic, remaining lemon juice, and salt. Stir to combine and refrigerate until ready to use.
5. Cook quinoa according to package directions.
6. Preheat the grill to medium-high heat. Grill the chicken for 3 minutes or until it no longer sticks to the grill, then turn and grill for an additional 3-4 minutes. Let the chicken rest for 5 minutes before slicing thinly across the grain.
7. Grill the red onions for 4 to 5 minutes per side, or until char marks form and the onions are tender.
8. Serve chicken over cooked quinoa with red onion and cucumber slices, topped with yogurt sauce and fresh chopped parsley.