1poundchicken breast (we used bonelessmskinless) and cut into 16 (3-inch) strips
2tablespoonsfresh lemon juice
1teaspooncurry powder
2tablespoonsextra virgin olive oil + 2olive oil for the skillet
3/4teaspoonsalt
1/2teaspoonground cumin
3garlic clovesminced (or more)
2-3tablespoonsGreek yogurt
Sauce:
1/2cupplain 2% reduced-fat Greek yogurt
2tablespoonstahini
2teaspoonsfresh lemon juice
1/4teaspoonssalt
1garlic cloveminced
Instructions
We made the sauce first so we could use the left over Greek yogurt in the chicken marinade. Combine yogurt and next 4 sauce ingredients (through 1 garlic clove), stirring with a whisk.
To prepare chicken, combine the first 6 ingredients in a zip-top bag.
Add chicken.
Toss well to coat.
Let stand at room temperature or at least 20 minutes.
Heat a skillet to medium-high heat.
Remove the chicken strips and add them to the skillet.
Cook about 10 minutes until cooked through. Serve immediately on a homemade pita and lettuce, tomato slices, red onion and sauce.