• In a small bowl, combine yogurt, tahini, one-third of the garlic, 2 tbsp lemon juice and 2 tsp lemon zest; whisk in 2 tbsp water and add 1/8 tsp each salt and pepper.

  • In a small bowl, combine two-thirds of the garlic, 2 tbsp lemon juice, the cumin, paprika, curry, cinnamon and 1/2 tsp each salt and pepper.

  • Pat chicken dry with paper towels. In a large stainless skillet, heat 1/2 tbsp oil over medium-high. Add half the chicken to skillet and cook 3 to 5 minutes per side, until cooked through. Repeat with remaining oil and chicken. Transfer to a cutting board, leaving any browned bits in skillet, and rest 5 minutes. Thinly slice chicken.

  • Add 1/2 cup water to pan and stir, scraping bottom. Add spice mixture and cook 2 to 3 minutes, until garlic softens and sauce thickens. Return chicken to skillet. Cook, stirring constantly, until chicken is well coated and heated through, 3 to 5 minutes.

  • Stir pine nuts, 3 tbsp parsley, 2 tbsp lemon juice, 1 tsp lemon zest and 1/8 tsp each salt and pepper into rice. Top rice with chicken and sprinkle with 1 tbsp parsley. Serve with yogurt sauce and mixed green salad.

Nutrition Facts

525 calories; 22 g total fat; 535 mg sodium. 40 g carbohydrates; 43 g protein;