Yogurt Marinated Chicken with Cucumber-Mint Tomato Salad

Feb 20

DIFFICULTY | Easy COOK TIME | 40 mins PREP TIME | 30 mins

*Recommended - Marinate chicken 24-72 hours in advance

INGREDIENTS

Yogurt Marinated Chicken

4 boneless chicken breast

1 cup 5% fat greek yogurt

2 tablespoons olive oil

1/2 lemon, juiced

2 tablespoons ground cumin

1 teaspoon sweet paprika

1 tablespoon kosher salt

1/8 teaspoon freshly ground black pepper

Tomato Cucumber Salad

2 each Persian cucumbers, small dice

2 roma tomatoes, small dice

1 small red onion, small dice

2 tablespoons chopped cilantro

2 tablespoons chopped mint

1/2 lemon, juiced

2 tablespoons olive oil

1/8 teaspoon sumac

1/2 teaspoon kosher salt

pinch black pepper

PREPARATION

Begin by marinating your chicken, if you have the time I recommend marinating a day ahead. I marinated the chicken breast in this recipe for 3 days in a sealed ziplock bag, and the result was a very tender and flavorful piece of meat.

All all ingredients to a zip lock bag, and use your hands to squeeze the bag, making sure the chicken is tossed and well combined in the marinade.
When you’re ready to cook the chicken, lay all 4 pieces in a baking dish and add to a preheated oven 375 for 40 minutes. Remove the chicken and allow to cool in the dish for 15 minutes before slicing to let the juices redistribute. When ready slice chicken on a slight bias about 1/4 inch thick.
I like to serve this dish over grains, but you can serve this over rice, pasta, beans, or salad greens. Whatever you’re serving it with, prepare it while the chicken is in the oven. I served this dish with quinoa, so I brought 2 cups of quinoa and 2 cups of water to a boil with a teaspoon of kosher salt and cooked it for 15 minutes covered.
To prepare the topping, small dice all of the veggies and mix them with the herbs, lemon juice, and olive oil. Add the seasoning and sprinkle the top with the sumac.

TO SERVE

Make a bed of grains on a large platter, top with sliced warm chicken, and then spoon over the cucumber tomato salad. I drizzled the oil from the chicken baking dish over the grains and chicken to add moisture and flavor as well. Finish with some torn mint leaves, a sprinkle of sumac, and flaky sea salt.