Ingredients
- about 1 pound chicken breast (we used boneless, skinless) cut into 16 (3-inch) strips
- 2 tablespoons fresh lemon juice
- 1 teaspoon curry powder
- 2 teaspoons extra virgin olive oil + 2 tablespoons olive oil for the skillet
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 3 garlic cloves, minced (or more)
- 2-3 tablespoons Greek yogurt
- 1/2 cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons tahini
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
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