A simple marinated and grilled chicken dish that is easy to dress up or down. Serve with couscous, rice, pilaf or quinoa. Add chopped fresh cucumbers, tomatoes and artichoke hearts and drizzle with an amazing garlic yogurt sauce. Low Carb, Keto, Gluten Free options!
Slice chicken breasts in half, lengthwise. Place chicken breasts or thighs in sturdy freezer baggie (gallon size). Using a meat mallet (or bottom of a wine bottle or large jar) pound each breast to about 1/2 inch thickness. Careful not to puncture the bag.
In a medium bowl, combine your olive oil, lemon juice and whisk to combine. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and pepper. Whisk until combined. Pour marinade over chicken in the baggie, squeeze out the air and seal. Squish the marinade to completely cover chicken. Refrigerate for a minimum of an hour up to overnight or freeze for later use.
Grilling Chicken & Assembling the Bowls
Once chicken has marinated and you are ready to grill, heat grill or grill pan to medium-high heat, oil lightly. Prepare couscous, quinoa, brown rice or rice pilaf according to package directions.
Grill chicken for 3-4 minutes (4-5 for thigh meat), meat shouldn't stick once it's ready to turn. If using a grill pan, grill your artichoke hearts for a few minutes if desired. Remove and set aside. Turn the chicken and grill an additional 3-4 minutes. Remove chicken from grill to plate, covering with foil; allow to rest for 5 minutes. Slice it thin. Serve over prepared couscous or other grain. Garnish with sliced cucumbers, fresh tomatoes, artichoke hearts, feta cheese, red onion, olives, etc. Drizzle bowl with garlic yogurt sauce and serve immediately with a lemon wedge and chopped flat leaf parsley or chopped cilantro.
TIP #1 | If you are tight on time, purchase store bought Tzatziki sauce (usually found near the hummus and salsa) in place of the yogurt sauce. Give yourself permission to do that sometimes!#2 | If you are freezing marinated chicken, squeeze out as much air and lay as flat as possible and freeze. When ready to grill, simply remove from freezer and allow to thaw in fridge overnight or on the counter for a couple hours.#3| If making more than one batch to freeze for later, place your chicken in separate baggies in 1 lb (more/less depending on family size) increments, simply multiply your marinade ingredients according to the number of batches.This recipe is adapted from Skinny Taste.