Ingredients
Nutrition per serving
- Calories
- 420
- Protein
- 48 g
- Carbs
- 16 g
- Fat
- 19 g
- Saturated fat
- 5 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 810 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Toss the chicken with the cumin, paprika, coriander, cinnamon and salt.
Heat the oil in a large skillet over medium-high heat and cook the chicken in a single layer, turning once, until charred at the edges and cooked through.
Meanwhile, stir the yogurt, half the lemon juice, the garlic and a pinch of salt together with a splash of water to make a pourable dressing.
Toss the romaine, cucumber, tomatoes, onion and parsley with the remaining lemon juice. Top with the chicken and drizzle with the dressing.
Tips
- Thinly sliced thighs cook fast and stay juicy; chicken breast works too.
- Chicken is done at 165°F.
- Pack the chicken, salad and dressing separately for lunches.
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Gear that helps
- Citrus squeezer Every drop of juice, no seeds.
- Salad spinner Dry greens so dressing actually sticks.
- Stainless skillet Sears hard and builds a pan sauce.
- Chef's knife A sharp knife makes prep faster and safer.
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