Broiled Moroccan-Spiced Chicken Tenders with Lemon-Yogurt Sauce

To make this dish even easier, buy chicken “tenders,” those little tenderloins at the back of the breast. They're a little more expensive than boneless, skinless breasts, but they're also more tender. The spicing on the chicken is cooled by the tangy yogurt dip. If you like, place a basket of halved pita loaves nearby so guests can stuff a little chicken into the pockets and top it with the sauce.

Courtesy of Sharon Bowers

Broiled Moroccan-Spiced Chicken Tenders with Lemon-Yogurt Sauce

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    1 tablespoon extra virgin olive oil, plus more for drizzling 1 teaspoon salt
    2 pounds chicken tenders 1/2 teaspoon freshly ground black pepper
    1 tablespoon sesame seeds 1 cup plain Greek yogurt (lowfat is fine, but preferably don't use nonfat)
    1 tablespoon chili powder juice and zest of 1 lemon
    1 teaspoon cinnamon 1 garlic clove, minced
    1 teaspoon ground coriander


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    • 1

      Drizzle a little olive oil on the chicken tenders. Combine the spices, salt and pepper in a small dish and sprinkle it generously on both sides of the chicken tenders.

    • 2

      Preheat a grill pan or broiler and cook for 3 to 4 minutes per side, turning once, until well browned and cooked through.

    • 3

      Stir together the sauce ingredients in a small bowl and serve on the side.

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