Spicy Tarragon Yogurt Chicken

Ingredients

• tarragon sprigs (1 bunch)
• plain Greek-style yogurt (0.5 cup)
• harissa sauce (0.25 cup)
• garlic cloves (2 )
• vinegar or citrus juice (2 tablespoons)
• ground cumin (1 tablespoon)
• salt (2 teaspoons)
• chicken breast halves (4 large)

Instructions

1. Set 4 tarragon sprigs aside. Strip the leaves from the remaining tarragon. Combine tarragon leaves, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken breasts from marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 F (74 C).
4. Garnish each chicken breast with harissa sauce and one of the reserved sprig of tarragon.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 316
• fat: 7 g
• sats: 2 g
• carbs: 3 g
• fibre: 0 g
• protein: 57 g
• salt: 1.281 g