Name: Grilled Turmeric Chicken with Minty Cucumber-Avocado Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1.362 kg chicken breasts, boneless skinless; 3 English cucumbers; 1 ½ small pkgs fresh mint; 1 ½ lemons; 2 ¼ cups plain Greek yogurt; 3 shallots; black pepper; cumin, ground; salt; turmeric, ground; virgin coconut oil

Grilled Turmeric Chicken with Minty Cucumber-Avocado SaladGrilled Turmeric Chicken with Minty Cucumber-Avocado Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 avocados

1.362 kg chicken breasts, boneless skinless

3 English cucumbers

1 ½ small pkgs fresh mint

1 ½ lemons

2 ¼ cups plain Greek yogurt

3 shallots

black pepper

cumin, ground

salt

turmeric, ground

virgin coconut oil

Instructions

In a large bowl, combine and mix together the yogurt, lemon juice, turmeric, cumin, salt, and pepper. Transfer half of the yogurt mixture to another large bowl.

Holding a knife parallel to the cutting board; cut the chicken in half horizontally to form thin fillets.

Place the chicken in one of the bowls and coat in the yogurt mixture; set aside for 15 minutes.

Wash and dry the fresh produce.

Trim and discard the cucumber ends; small dice the cucumbers and add to the other bowl of yogurt.

Halve and pit the avocados; scoop out the flesh and discard the skins. Small dice the flesh and add to the bowl.

Peel and mince the shallots; add to the bowl.

Heat a grill pan or skillet over medium-high heat.

While the pan/skillet heats up, pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Add to the bowl and toss the salad until well combined.

Transfer the chicken to a plate, wiping off excess marinade.

Coat the grill pan or skillet with coconut oil.

Place the chicken in the grill pan or skillet; cook until cooked through and golden brown, 3 to 4 minutes per side. Transfer to a plate.

Divide the chicken and cucumber-avocado salad between plates. Enjoy!

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