The Biggest Loser

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Curtis

Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce

Serves 4

INGREDIENTS

1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric powder
2 boneless skinless chicken breasts
1 teaspoon lemon juice
2 cloves garlic, peeled and chopped fine
1/2 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 1/2 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.


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