Yogurt Marinated Chicken

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  Yogurt, Plain, Low-Fat(120g)
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  Garlic(120g)
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  Lemon Juice, Fresh(15g)
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  Cinnamon, Ground(3g)
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  Oregano, Dried(3g)
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  1/2 tsp salt ($0.02)
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  Nutmeg, Ground(1g)
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  Cloves, Ground(1g)
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  Chicken Breast, Boneless Skinless(590g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Vegetable oil(15g)

Instructions

1. 1Combine the yogurt, minced garlic, lemon juice, cinnamon, oregano, nutmeg, and cloves in a bowl and stir until smooth.
2. 2Pound the chicken breasts between plastic wrap to an even 1/2–3/4 inch thickness, then slice each breast in half crosswise to create 4 thinner cutlets.
3. 3Place the chicken in a shallow dish or zip-top bag, pour the yogurt marinade over top, and turn to coat all sides evenly. Refrigerate for at least 30 minutes or up to 24 hours.
4. 4Heat 1/2 tablespoon of vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. 5Add 2 chicken cutlets to the skillet and cook for 4–5 minutes on the first side until deeply golden brown and no longer pink when cut. Flip and cook the second side for 3–4 minutes until the internal temperature reaches 165°F. Transfer to a clean plate.
6. 6Add the remaining 1/2 tablespoon of vegetable oil to the skillet and repeat step 5 with the remaining 2 chicken cutlets.
7. 7Let all cooked chicken rest on the plate for 5 minutes.
8. 8Divide the chicken evenly into 4 airtight containers while still warm, seal, and refrigerate until ready to serve.