This recipe seriously blew my mind out of the water. So easy. Ridiculously so. It's I-want-to-make-it-every-night easy. Dinner in under 30 minutes. Which is normally unheard of at our house. Usually because I have a need to complicate things. A lot. But this dish is totally not complicated. No matter how hard I try. Chop up a couple veggies, rub some spice on some chicken, cook, and serve. Voila. Dinner is done.
Another beautiful thing about this dish? You can adapt it for a couple people or a dozen people. Serve it alongside a delicious orzo salad (like this one), wrap it up in some pita bread, or top a bed of fresh greens and have yourself a salad. If you want to wrap it in a pita or top a bed of greens, I highly recommend slicing the chicken up first. Oh and one last thing....making this for dinner doesn't heat up your kitchen. That's right, do a little happy dance and do yourself a favor. Make this tonight.
Spice Grilled Chicken with Tomato Cucumber Salad
2 chicken breasts
1 tsp ground cumin
Salt and pepper
1 Tbsp olive oil
1 medium tomato, diced
1/2 cucumber, diced
1 lemon, zested and juiced
2 cloves garlic, minced
1/4 cup greek yogurt
Preheat grill to medium high heat. In a 8x8 dish, place chicken breasts. Sprinkle with cumin, salt and pepper. Using your fingers, rub spices into both sides of the chicken (don't forget to wash you hands!!). Drizzle with olive oil and set aside. In a small bowl, add tomato, cucumber, lemon zest, lemon juice, garlic, and yogurt. Stir to combine. Refrigerate until chicken is cooked. Place the chicken on the preheated grill. Cook for about 12 minutes (6 minutes per side), or until juices run clear from the chicken. The internal temperature should be 170˚ F and can be measured using a meat thermometer. Your cooking time will fluctuate depending on the thickness of your chicken. Remove chicken from grill and allow to rest for 5 minutes. Slice up chicken or leave it whole. Top with tomato cucumber salad. Serve how you like.
Source: Adapted from Better Homes and Gardens
Spice Grilled Chicken with Tomato Cucumber Salad
2 chicken breasts
1 tsp ground cumin
Salt and pepper
1 Tbsp olive oil
1 medium tomato, diced
1/2 cucumber, diced
1 lemon, zested and juiced
2 cloves garlic, minced
1/4 cup greek yogurt
Preheat grill to medium high heat. In a 8x8 dish, place chicken breasts. Sprinkle with cumin, salt and pepper. Using your fingers, rub spices into both sides of the chicken (don't forget to wash you hands!!). Drizzle with olive oil and set aside. In a small bowl, add tomato, cucumber, lemon zest, lemon juice, garlic, and yogurt. Stir to combine. Refrigerate until chicken is cooked. Place the chicken on the preheated grill. Cook for about 12 minutes (6 minutes per side), or until juices run clear from the chicken. The internal temperature should be 170˚ F and can be measured using a meat thermometer. Your cooking time will fluctuate depending on the thickness of your chicken. Remove chicken from grill and allow to rest for 5 minutes. Slice up chicken or leave it whole. Top with tomato cucumber salad. Serve how you like.
Source: Adapted from Better Homes and Gardens
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