Sego Lily.  Such a beautiful wildflower.  In full bloom everywhere in the high mountain desert right now.  Enjoy the beauty fleetingly- next week they will be gone.  Such a gift to enjoy and relish.

I was feeling a bit international, so I decided to make spiced yogurt-marinated chicken thighs with rice almond salad and grilled corn.  Served with hummus and homemade Tzatziki Sauce.  Fit the bill for a summer meal on the deck.

Here we go: 


2 lbs. boneless, trimmed chicken thighs

I C plain Greek yogurt (use fat-free or full fat.  Full fat adds a bit of depth that fat-free doesn’t have)

1/4 tsp coriander

1 tsp garlic powder

1/2 tsp cumin

Putting it Together:

Mix the yogurt and spices together in a large plastic bag.  Add the chicken.  Mush it up together to make sure the chicken is well coated.Place in the refrigerator for at least an hour; up to overnight.

Heat your grill to medium.  Shake excess marinade from chicken and grill till done. Typically, 6-8 minutes turning once.  Will see some brown bits.

Serve with pitas, Tzatziki sauce, warm rice almond salad and corn.  Love!





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