Cumin-Spiced Chicken with Minted Yogurt & Radish Salad
Chicken strips marinated in butter, spices, and lime juice are grilled, then served over a crisp salad of cucumber, radishes, and red onion tossed in a tangy Greek yogurt dressing.
Ingredients
For the Chicken:
6 oz chicken breast, sliced into strips
1 Tbsp butter
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp smoked paprika
¼ tsp garlic powder
Salt and pepper, to taste
½ lime, juiced
For the salad:
½ cucumber, thinly sliced
4 radishes, thinly sliced
¼ red onion, finely sliced
¼ cup Greek yogurt
1 Tbsp fresh mint, finely chopped
½ tsp lemon zest
Salt and pepper, to taste
Fresh dill, for garnish
Macronutrients
Protein: 40g
Fat: 16g
Carbs: 12g
Preparation
Marinate the sliced chicken (6 oz.) In a bowl, combine butter (1 Tbsp), ground cumin (½ tsp), ground coriander (¼ tsp), smoked paprika (¼ tsp), garlic powder (¼ tsp), juice from ½ lime, and salt and pepper to taste. Add the chicken strips and coat them well. Marinate for at least 15 minutes.
Heat a grill pan or skillet over medium-high heat. Cook the chicken strips for 4-5 minutes on each side, or until fully cooked. Remove from heat and set aside.
In a small bowl, mix Greek yogurt (¼ cup), chopped mint (1 Tbsp), lemon zest (½ tsp), salt and pepper to taste. In a separate bowl, combine ½ cucumber sliced, 4 thinly sliced radishes, and ¼ red onion, finely sliced. Gently fold in the yogurt dressing until the vegetables are well coated.
To serve, place the cucumber and radish salad on a plate, top with the grilled chicken strips, and garnish with fresh dill.
Coach Steven
