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
|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|
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.
Preheat a grill pan or broiler and cook for 3 to 4 minutes per side, turning once, until well browned and cooked through.
Stir together the sauce ingredients in a small bowl and serve on the side.
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