|Ingredients||Poultry, Vegetables, Dairy|
|Day Part||Dinner, Lunch|
Indian spices perk up grilled chicken breasts. Served on flatbread with a cooling cucumber raita and a zingy tomato-cilantro salsa this sandwich delights the tastebuds.
2 cucumbers, peeled and seeded
2 small yellow onions, grated
1 cup sour cream
2 tomatoes, diced
1 large red onion, diced
1 jalapeño, diced
1⁄8 cup fresh cilantro, chopped
12 chicken breasts
1⁄4 cup olive oil
Lemon juice, as needed
1⁄4 cup curry powder
1⁄4 cup turmeric powder
1⁄8 cup ground cumin
12, 6-in. square pieces of flatbread or naan
1. Grate cucumbers; squeeze out excess liquid. In a bowl, combine cucumber, onion and sour cream; season to taste.
2. In a separate bowl, combine tomato, red onion, jalapeño and cilantro.
3. Pound chicken breast with a mallet to an even thickness; brush with olive oil and rub all sides with spices. Grill until done; brush with lemon juice.
4. Serve chicken atop flatbread with cucumber raita and tomato-onion-cilantro salsa. Partner with spinach-basmati pilaf, if desired.