Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce

Serves 4

INGREDIENTS

¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon cayenne pepper
¼ teaspoon turmeric powder
2 boneless skinless chicken breasts
1 teaspoon lemon juice
2 cloves garlic, peeled and chopped fine
½ cucumber, peeled and deseeded and finely diced
4 cups mixed baby salad greens
4 sprigs fresh cilantro

METHOD

• Preheat a grill or grill pan.
• Place a small sauté pan over medium high heat and toast each of the seeds separately for 1 to 2 minutes and remove from pan to a mixing bowl to cool.
• Using a mortar and pestle or a food processor grind the spices into a powder being sure to break up any large pieces of the seeds.
• Pass the spice mix through a small sifter into a mixing bowl and mix well, set aside.
• On a clean work surface lay out several even layers of plastic wrap approximately 1 foot wide and place one chicken breast over the plastic.
• Cover the chicken with another piece of layered plastic and lightly pound the chicken breast with a meat mallet or meat tenderizer until the chicken breast is thinned out to about a ½ inch thickness, being careful not to rip or tear the chicken breast.
• Repeat with the second chicken breast.
• Lightly brush the grill with a little vegetable oil.
• Season each side of the chicken generously with the spice mix and reserve any remaining spice mix for a later use in an airtight container.
• Place the chicken breasts on the grill and cook for 3 to 4 minutes on each side or until an instant read thermometer inserted into the chicken reads 165F.
• While the chicken is cooking mix the lemon juice, garlic, cucumber and yogurt in a small mixing bowl until well incorporated.
• Remove the chicken from the grill to a plate and let rest for 2 to 3 minutes.
• Arrange the greens on a large serving platter.
• Place the chicken breasts atop the greens and drizzle the sauce over and around the chicken.
• Garnish the chicken with cilantro leaves and serve.