Spiced Grilled Chicken

For the Chicken:
1 6 oz. container greek yogurt
3 garlic cloves finely chopped
2 tsp. ground cumin
1 tsp. chili powder
Salt/Pepper
4 large chicken breasts on bone (we used regular boneless chicken breasts when we made it - still great)

In a large, resealable plastic bag, combine the yogurt, garlic, cumin, chili powder and 1/2 tsp. salt & pepper each. Cut 2 slits into the chicken breasts through to the bone (or 1/2 way through the boneless breasts) and add to the yogurt mixture; turn to coat. Refrigerate for 30 min.
Preheat the oven to 450 degrees. Place the chicken on a rack set over a rimmed baking sheet and roast until cooked through, about 30 min.

For the Cucumber, Tomato, and Herb Salad:
1 large cucumber peeled and thinly sliced
2-3 roma tomatoes chopped
1/2 cup parsley chopped
3 oz. greek yogurt (more if you like lots of dressing on salads)
Salt/Pepper

In a large bowl combine the cucumber, tomatoes, and parsley; stir together. Add the greek yogurt and salt & pepper to taste; stir to combine.

 * Original Recipe courtesy of Everyday with Rachael Ray, June/July 2008 Menu Planner