Grilled chicken breasts are marinated in a turmeric yogurt are accompanied by a heavenly cucumber, avocado, and mint salad.
Grilled Turmeric Chicken with Cucumber Avocado Salad
A new year brings new beginnings and one thing most of aspire to is healthier eating. Grilled Turmeric Chicken with Cucumber Avocado is a perfect dish to start with. Chicken provides the lean protein while cucumber provides a green vegetable full of vitamins and nutrients, avocado for healthy fat, and turmeric has a slew of health assisting properties such as anti-inflammatory properties and antioxidants.
But healthy doesn't mean boring. This chicken is moist and flavorful! The cucumber and avocado salad is heavenly with the addition of chopped fresh mint which makes it refreshing. The secret to this dish is actually a yogurt mixture using Greek yogurt, spices, and lemon and is used for both as a marinade for the chicken, and a dressing for the salad. You will be amazed at the POP of flavors in this dish and never know it's healthy!
Enjoy!
What Ingredients do I need?
- avocado
- chicken breasts, boneless and skinless
- English cucumber
- fresh mint
- lemon
- plain Greek yogurt
- shallot
- cumin
- turmeric
- olive oil
Substitutions and Variations
- Chicken thighs may be used
- Instead of mint try basil or dill
Kitchen Tips and Notes
- This recipe is for a serving of two. Double as needed for more servings.
- The salad came be made and served along any protein.
- Cut all the salad ingredients in bite size pieces.
- Additional salad may be kept for a day in the refrigerator as the yogurt has lemon in it, although fresh is best.
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Servings: 2
1 avocado
1 lb chicken breasts, boneless and skinless
1 English cucumber
½ small bunch or package of fresh mint
½ lemon
¾ cup plain Greek yogurt
1 shallot
salt and black pepper
1/2 teaspoon cumin
1 teaspoon turmeric
olive oil
In a medium bowl, combine and mix together the yogurt, lemon juice, turmeric, cumin, salt, and pepper. Transfer half of the yogurt mixture to another medium 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 cucumber and add to the other bowl of yogurt. Halve and pit the avocado; scoop out the flesh and discard the skins. Small dice the flesh and add to the bowl. Peel and mince the shallot; add to the bowl. Toss until combined and well coated.
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.
Coat a grill pan or skillet with oil. Wiping off excess marinade, place the chicken in the grill pan and 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 two plates.
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