Warm Lemon-Cumin Chicken on Pita Bread Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Using stale pita will keep the bread from getting soggy in the salad. Ingredients:
4 skinless boneless chicken breast halves |
1/4 cup plus 6 tablespoons olive oil |
2 garlic cloves, minced |
6 tablespoons lemon juice, divided |
6 teaspoons ground cumin, divided |
2 teaspoons grated lemon peel |
3 stale pita breads, cut into 1/4-inch squares |
1 cup chopped fresh italian parsley or cilantro |
6 plum tomatoes, chopped |
4 green onions, chopped |
1/2 cup plus 2 tablespoons chopped fresh mint |
Directions:
1. Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight.
2. Preheat oven to 400°F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken.
3. Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint.
|
|