2 large boneless skinless chicken breasts, fat trimmed and cubed
Juice of 1/2 lemon
2 garlic cloves, minced
1 1/4 teaspoons ground cumin
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon oregano
3/4 teaspoon sweet paprika
1/2 teaspoon turmeric
White Yogurt Sauce (makes 1 1/4 cups):
1 cup of non fat greek yogurt
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon black pepper
Season the chicken with lemon juice, garlic, cumin, oil, salt and spices. Set aside at least 15 minutes, or as long as overnight.
Combine the ingredients for the white yogurt sauce and refrigerate.
When ready to cook, heat a large nonstick skillet over medium high heat. When hot, add the chicken and leave until the bottom is completely browned, about 5 minutes before flipping.
Continue to cook for another 4 to 5 minutes, until browned.
Reduce the heat to low and let the chicken cook until all liquid has evaporated.
Drizzle with yogurt sauce (this is your dressing) and serve over salad and rice if desired.