Ingredients
- 4 chicken breasts , boneless and skinless, cut into strips (or 1 1/2 - 2 lbs chicken tenders)
- 8 ounces Greek yogurt (the thick kind, such as Fage brand)
- 1/2 cup fresh cilantro , chopped, stems are okay
- 4 garlic cloves , coarsely chopped
- 4 green onions , trimmed and chopped
- 1 lime , zested and juiced
- 1/2 teaspoon cumin
- 1 dash cayenne pepper (Or more, if more heat is desired)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh cilantro (chopped, for serving) (optional)
- 1 lime (cut into wedges, for serving) (optional)
Directions
- 1
- In a food processor or blender, thoroughly blend the yogurt, cilantro, chopped garlic, green onion, lime zest and juice, cumin, and cayenne. Season well with salt and pepper.
- 2
- Mix the chicken strips with the marinade and marinate for a few hours in the refrigerator (or overnight), stirring occasionally. In a pinch, you can marinate at room temperature for 1/2 hour, stirring occasionally.
- 3
- Place on a lined, lightly greased baking sheet and roast in a 350 oven until cooked through, about 30 minutes, flipping halfway through.
- 4 Serve chicken sprinkled with cilantro with a lime wedge on the side for squeezin’.