Makes 4 servings
2 skinless, boneless, chicken breasts, cut in half and pounded flat to 1/2-1/4-in thickness
2 tbsp olive oil
Salt and pepper to taste
8 oz yogurt
1 tbsp honey
1/2 tsp ground ginger
Pinch of cumin
Juice from 1 lime
1 tsp jalapeño, chopped very, very fine
1/2 tsp kosher salt
Combine all ingredients for the marinade together, set aside 1/2 cup and pour the rest of the marinade into a 1 gallon self sealing plastic bag. Place the chicken breasts in the bag for 4 hours to overnight.
Remove the chicken from the marinade and gently remove any excess marinade on the chicken breast. Heat a large grill pan on medium heat. Add the oil. When hot, season the chicken breasts and place them in the hot pan, cook until golden brown on both sides, about 4-5 minutes, or until cooked through.
Serve with a little reserved yogurt sauce and quinoa "tabuoli."
1 cup quinoa, rinsed and drained
1 cup kale, remove center “rib”, sliced very, very thin (chiffonade)
1/2 cups fresh chopped Italian parsley
1/4 cup fresh chopped mint
1/4 cup scallions, sliced thin
1/2 cup 1/4-in diced fresh tomatoes
3 tbsp extra virgin olive oil
Juice from 1 lemon
Salt and pepper
Cook the quinoa according to package instructions. Chill the quinoa.
Combine all ingredients, season to taste.
Copyright 2012 Michelle Bernstein.