Ingredients

The following ingredients have 4 Servings
  • 4 Skinless Chicken Breasts
  • Chicken Marinade:
  • 1 Lemon (Juice + Zest)
  • 1 Tsp Minced Garlic
  • 1 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Allspice
  • 1/2 Tsp Black Pepper
  • 1/2 Tsp Red Pepper Flakes
  • 1/4 Tsp Turmeric
  • 1/4 Tsp Cinnamon
  • Yogurt Tahini Sauce:
  • 1 Cup Unsweetened Plain Almond (or Coconut) Yogurt
  • 1/2 Cup Tahini
  • 2 Tsp Lemon Juice
  • 2 Tsp Dried Parsley
  • 1 Tsp Dried Oregano
  • Marinated Veggies:
  • 1 Red Onion
  • 3 Vine Ripe Tomatoes
  • 1 Medium English Cucumber
  • 2 TB Chopped Fresh Parsley
  • 2 TB Red Wine Vinegar
  • 2 Tsp Extra Virgin Olive Oil
  • 1/2 Tsp Black Pepper

Instruction

  • In a large bowl mix together the chicken marinade and toss the chicken breasts in to coat. Marinate the chicken in the fridge for at least 1 hour.
  • In the meantime, mix together the yogurt tahini sauce in a small bowl and set aside to serve cold.
  • For the marinated veggies, cut the onion into large wedges, the tomatoes into wedges, and slice the cucumber.
  • On the pre-heated grill, lightly grill the onion wedges for about 4-5 minutes each side.
  • In a large bowl, combine the grilled onion wedges, cup veggies, and the rest of the veggie marinade ingredients. Toss together and set aside in the fridge to chill.
  • Now grill the marinated chicken, about 10-12 minutes on each side, until fully cooked.
  • Serve each chicken breasts with a side of the chilled yogurt sauce and marinated veggies.