Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breasts
  • 3/4 cup Greek yogurt
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1/2 tsp salt
  • 2 tbsp garlic (minced)
  • 1 tbsp ginger (minced)
  • 2 tbsp lemon juice
  • 2 lemons (halved)
  • cilantro for garnish (optional)

Instruction

  • Place each chicken breast on a cutting board, flat side down. Put the palm of your non-cutting hand on the top of the breast, and, using a very sharp knife, slowly cut horizontally through the breast, starting with cutting into the long, thick side. You should get 4 approximately equal slices of chicken. If some breasts are smaller, you do not need to cut them.
  • Place plastic wrap on the top of each chicken breast, and pound with a mallet or cup on the cutting board. The goal is to get the chicken flat and thin about 1/2-inch to 1-inch thickness.
  • In a large mixing bowl, combine Greek yogurt, salt, ginger, garlic, paprika, cumin and lemon juice. Add each chicken one at a time to the bowl and coat with the mixture. Place on a plate and repeat for all chicken breasts.
  • Cover and refrigerate 1 hour - marinating longer is okay too.
  • Remove chicken from the refrigerator 25 minutes prior to cooking so it is room temperature prior to cooking.
  • Preheat oven to 400 F. Using a roasting pan or large glass baking dish, arrange chicken in a single layer nestling lemon halves in between.
  • Roast chicken 25 minutes. Remove chicken from the oven and garnish with cilantro.
  • Switch the oven to high broil. Place chicken under the broiler 5-6 minutes to blacken the edges a bit. Remove and serve!