# What you'll need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili powder
11 - 3/4 tsp salt
12 - 1/4 tsp black pepper
→ Salad
13 - 6 cups mixed salad greens (romaine, arugula, spinach)
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped
→ Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt alternative
19 - 1 clove garlic, finely grated
20 - 1 tbsp lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water
# Method:
01 - Combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper in a bowl. Add chicken thighs and toss to coat evenly. Marinate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5-7 minutes per side until well browned and cooked through. Transfer to a cutting board and rest for 5 minutes, then slice into strips.
03 - In a small bowl, whisk together Greek yogurt or dairy-free alternative, finely grated garlic, lemon juice, olive oil, and salt. Add water gradually to achieve desired consistency.
04 - Divide mixed salad greens equally among four serving bowls. Top each with halved cherry tomatoes, diced cucumber, thinly sliced red onion, and fresh chopped parsley.
05 - Arrange sliced chicken over each salad bowl. Drizzle generously with garlic sauce and serve immediately.
