The other night I decided to use it as a marinade for my chicken and the end result was perfect! This recipe made four servings and there was enough left over for lunch the next day. I served this with a side of quinoa salad and that recipe can be found here. As a lunch, I placed a scoop into a pita pocket and topped it with some Feta cheese. Simply scrumptious!
**NOTE: I cut the chicken to infuse my marinade inside the chicken breast. This also ensures the chicken will be nice and juicy and tender!