Ingredients
For the Chicken Marinade
2 pounds boneless, skinless chicken breasts (or chicken cutlets)
2 tablespoons olive oil
1 lemon, zested and juiced
3 tablespoons fat-free chicken stock
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons ground coriander
1/4 teaspoon cinnamon
1 teaspoon kosher salt
Ground black pepper, to taste
For the Garlic Sauce
2/3 cup nonfat plain Greek yogurt
2 garlic cloves, grated
1 teaspoon olive oil
2 tablespoons lemon juice
3–4 tablespoons almond milk or skim milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Optional for Serving
Pita bread
Lettuce, tomatoes, cucumber, parsley
Instructions
Prep the Chicken
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Slice chicken breasts in half lengthwise if not using cutlets.
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In a large bowl, combine all marinade ingredients. Add the chicken and coat completely.
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Cover and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.
Make the Garlic Sauce
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In a small bowl, whisk together yogurt, garlic, olive oil, lemon juice, milk, salt, and pepper.
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Adjust milk to achieve desired consistency. Refrigerate for at least 1 hour before serving.
Cook the Chicken
Grill or Skillet Method:
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Preheat grill or skillet to medium-high heat.
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Remove chicken from marinade and pat dry. Discard marinade.
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Cook chicken 3–4 minutes per side until fully cooked.
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Cover with foil and let rest 5 minutes before serving.
Air Fryer Method:
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Preheat air fryer to 370°F (188°C).
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Cook chicken cutlets for 5 minutes, flip, and cook another 4–5 minutes.
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Cover with foil and let rest 5 minutes before serving.
Notes
- Chicken:
- Points for weight watchers (WW): Purple & Blue SmartPoints: 0 points for 3 oz cooked chicken; Green SmartPoints: 2 points for 3 oz cooked chicken.
- Olive oil absorption is minimal and can be excluded from points.
- Garlic Sauce:
- WW SmartPoints: Purple, Blue: 0 points per 2 tablespoons; Green: 3 points per 2 tablespoons.
- Sauce can be stored in the fridge up to 5 days.