Ingredients 1x2x3x

• Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into large chunks
• Fresh herbs: 1 packed cup cilantro leaves and stems, 1/2 cup flat-leaf parsley
• Greens: 1 cup baby spinach
• Lemon: Zest of 1 lemon and juice of 1–2 lemons (about 3–4 tablespoons)
• Aromatics: 3 cloves garlic, 1 small shallot (or 1/4 red onion)
• Spice and warmth: 1 teaspoon ground cumin, 1/2 teaspoon coriander (optional), pinch of red pepper flakes
• Creaminess: 1/3 cup plain whole-milk yogurt or Greek yogurt
• Oil: 2–3 tablespoons olive oil, plus more for searing
• Liquid: 1/2 cup low-sodium chicken broth (or water)
• Salt and pepper: Kosher salt and freshly ground black pepper, to taste
• To serve: Cooked rice, couscous, or quinoa; lemon wedges; extra herbs for garnish

Method

1. Taste and adjust. The sauce should be bright and slightly tangy. Add more lemon for zing, salt for depth, or red pepper flakes for heat. It should pour like a light smoothie.
2. Season the chicken. Pat chicken dry. Season generously with salt and pepper on all sides. This builds flavor and helps it sear well.
3. Sear the chicken. Heat a large skillet over medium-high. Add a drizzle of olive oil. When hot, add chicken in an even layer. Cook 3–4 minutes per side until golden. Don’t fully cook through yet; just get color. Work in batches if needed.
4. Deglaze the pan. Lower heat to medium. Pour in the broth and scrape up browned bits with a wooden spoon. Those bits add flavor to the sauce.
5. Simmer in the sauce. Pour in the green sauce and toss to coat the chicken. Bring to a gentle simmer and cook 5–8 minutes, stirring occasionally, until the chicken is cooked through and the sauce slightly thickens.
6. Finish with lemon. Off the heat, taste again. Add a final squeeze of lemon if it needs brightness. Adjust salt and pepper.
7. Serve. Spoon over rice, couscous, or quinoa. Garnish with extra chopped herbs and serve with lemon wedges. A side of crisp cucumbers or a simple green salad works well.