For the yogurt sauce:
1/4 c. Greek yogurt
2 T. tahini
2 cloves garlic, grated
2 T. lemon juice
2 t. lemon zest
2 T. water
1/4 t. pepper
For the chicken:
4 cloves garlic, grated
2 T. lemon juice
2 t. cumin
2 t. paprika
1/2 t. curry powder
1/2 t. cinnamon
2 lbs. chicken breasts, cut into pieces
1 T. olive oil
For the rice:
2 c. brown rice
1/2 c. toasted pine nuts
3 T. chopped parsley
1/4 t. pepper
For the zucchini:
2 zucchini, diced
2 yellow squash, diced
1 T. olive oil
1/4 t. salt
1/4 t. pepper
1 t. cumin
2 cloves garlic, minced
In a small bowl, combine the yogurt sauce ingredients.
In another small bowl, combine the ingredients for the chicken spice mixture. Saute chicken in a large pan with olive oil until cooked through. Remove chicken and add 1/2 c. water to the pan and stir, scraping the bottom. Add the spice mixture and cook 2 minutes until sauce thickens. Add the cooked chicken to the skillet and stir until chicken is well coated.
Meanwhile, cook the brown rice until done and stir in pine nuts, parsley, 2 T. lemon juice, 1 t. lemon zest, and pepper.
In a separate skillet, sautee zucchini in olive oil with salt, pepper, cumin, and garlic.
Combine rice, chicken, and zucchini in a bowl and serve with yogurt sauce on top.
