Directions
- 1Chop four cucumbers, one shallot, and four garlic cloves.
- 2Add the chopped vegetables to a large bowl.
- 3Squeeze a lemon into the bowl.
- 4Chop mint and dill and add to the bowl.
- 5Add two containers of lactose-free yogurt to the bowl.
- 6Mix well.
- 7Season four chicken thighs with cracked black pepper, cumin, sea salt, and garlic powder.
- 8Cook the chicken thighs in olive oil for seven minutes until brown on both sides.
- 9Let the chicken rest, then chop and add to the salad.
Ingredients
- 4 cucumbers
- 1 shallot
- 4 garlic cloves
- 1 lemon
- 1 container mint
- 1 container dill
- 2 containers lactose-free yogurt
- 4 chicken thighs
- 0.5 tsp cracked black pepper
- 0.5 tsp cumin
- 0.5 tsp sea salt
- 0.5 tsp garlic powder
- 2 tbsp olive oil
Equipment
knifecutting boardwooden bowlcast iron skilletlemon juicerspoon
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