7ozbonelessskinless chicken breast, cut into bite-sized pieces
1tspsalt
1/2tspground cumin
1/2tspground turmeric
1/2tspground coriander
1/2tspgarlic powder
1/2tsppaprika
1/4tspcayenne pepper
1/2red onionthinly sliced
1tbsplemon juice
1/4cupGreek yogurt
1head butter lettuceapproximately 3 cups
Instructions
In a medium bowl, stir together salt, cumin, turmeric, coriander, garlic powder, paprika, and cayenne pepper. Add chicken and toss to coat.
Place chicken in a ziplock bag with lemon juice and coat well. Marinade for at least 1 hour, or up to overnight.
Heat a medium skillet over medium-high heat. Remove chicken from bag and cook in the skillet with the red onion. Cook until chicken is cooked through, approximately 5 minutes.
Remove from heat and stir in Greek yogurt.
Serve over butter lettuce leaves.
Recipe Notes
– You can make the chicken marinade up to 2 days in advance. The longer you marinade the chicken, the better it tastes!