Ingredients for Spice Crusted Chicken Breasts With Lemon Cucumber Raita
- Coriander Seeds
- Cumin Seeds
- 1/2 teaspoon fennel seeds
- Seedless Cucumber
- Plain Yogurt
- Zest of 1 lemon
- Garlic Clove
- Cayenne Pepper
- Salt & Freshly Ground Black Pepper
- Boneless Chicken Breast Halves
- Extra Virgin Olive Oil
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How to Make Spice Crusted Chicken Breasts With Lemon Cucumber Raita
- Preheat oven to 350°F (175°C).
- In a small dry skillet, toast 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, and 1/2 teaspoon fennel seeds over medium heat until golden and fragrant (about 3 minutes).
- Transfer seeds to a spice grinder and let cool completely.
- Grind the seeds to a fine powder.
- Shred 1 medium cucumber and place on several layers of paper towels. Blot thoroughly to remove excess moisture.
- In a medium bowl, combine the shredded cucumber, 1 cup plain Greek yogurt, zest of 1 lemon, 1 clove minced garlic, 1/4 teaspoon cayenne pepper, and 1 teaspoon of the spice mixture. Season with salt and pepper to taste.
- Brush 4 boneless, skinless chicken breasts (about 6 ounces each) with 2 tablespoons olive oil. Season generously with salt and pepper.
- Sprinkle the remaining spice mixture evenly over the chicken breasts.
- Heat 2 large oven-safe skillets over medium-high heat. Add 1 tablespoon olive oil to each skillet.
- Add 2 chicken breasts to each skillet, skin-side down (if using skin-on breasts). Cook until golden brown, about 4 minutes.
- Flip the chicken breasts and cook for another 3 minutes.
- Transfer the skillets to the preheated oven and bake for 8-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve the chicken immediately, topped with the lemon cucumber raita.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
11g
Fat
30g
Carbs
2g
