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Sunday: SHAWARMA-SPICED GRILLED CHICKEN WITH GARLIC YOGURT SAUCE An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice! Ingredients: Chicken: 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise 1 tablespoons extra virgin olive oil Juice from 1 medium lemon 3 garlic cloves, minced 1 teaspoon cumin 1 teaspoon smoked paprika ¼ teaspoon turmeric ¼ teaspoon curry powder 1/8 teaspoon cinnamon Pinch red pepper flakes 1 teaspoon kosher salt Freshly ground black pepper, to taste Garlic Yogurt Sauce: 1 (7-ounce) container 2% Greek yogurt (I like Fage) 2 teaspoons lemon juice 2 garlic cloves, finely minced 1/8 tsp kosher salt Chopped parsley (for garnish) Directions: Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside. In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again. Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight. In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use. Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve. By: skinnytaste.com
Saturday: Hildy 100-Calorie row 75 Thrusters 45#/35# 50 Pull-ups 75 Wall-Balls 20#/14# 100-Calorie row If you’ve got a 20-lb. vest or body armor, wear it. Army Spc. Hilda Clayton, 22, of Augusta, Georgia, died from injuries sustained when a mortar malfunctioned during an Afghan National Army training exercise in Qaraghahi, Afghanistan. Clayton, assigned to the 55th Signal Company and the 21st Signal Brigade in Fort Meade, Maryland, was providing Combat Camera support at the time of her death. She is survived by her husband, Chase Clayton.
Sunday: Watermelon Arugula and Feta Salad Recipes Servings: Size: 1/4 of salad Calories: 157.4 Fat: 11.4 g Carb: 11.1 g Fiber: 1 g Protein: 4 g Sugar: 8.9 g Ingredients: 3 cups seedless watermelon, cubed and chilled 1/2 cup crumbled feta 7 oz arugula 1/4 small red onion, sliced very thin 2 tbsp balsamic vinegar 2 tbsp extra virgin olive oil kosher salt and fresh pepper Directions: Wash arugula and dry well. In a large bowl whisk vinegar, olive oil, salt and pepper. Toss with the remaining ingredients and serve. By: wwwskinnytaste.com
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