Yogurt marinated Chicken over tossed Green Salad and Herb Oil

yogurt Marinated Chicken

Ingredients

• 2 gloves garlic (minced)

• 1 c  non-fat greek yogurt

• 1/3 c olive oil

• 2 tsp ground coriander

• 1/2 tsp ground cumin

• 1 tsp ground cayenne

• 1 tsp salt

• 1/2 tsp ground Pepper

• Zest of 1 lemon

• Juice of 1 lemon

• 4-6 chicken breast

Method

1. Combine and whisk all ingredients until smooth, except the chicken. Make sure to reserve 1/2 cup of the marinated. Set aside.

2. Once, incorporated add the chicken to marinate for at least an 1 hr in the fridge, up to 4 hrs prior. After, the chicken is finished marinating—pat dry of most of the marinade.

3. Prepare to grill—brush the grill liberally with neutral oil. Allow to rise to a MED-HIGH open flame or (electric set to 420). Cook the chicken, until juices run clear and all pink is gone, roughly 8-10mins per side.

4. Once, finished set aside on a serving platter to cool, allowing juices to reabsorb into the chicken.

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Herb oil

Ingredients

• 1/2 c basil

• 1/2 c mint

• (2) clove garlic

• 2/3 c olive oil

• salt + ground black pepper

Method

1. To a blender or food processor—combine the mint, basil and garlic. Pulse to combine, slowly add in the olive oil, salt + pepper until smooth consistency. Set aside.

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salad

Ingredients

• 6-8 c mixed greens or arugula

• Juice + zest (1) lemon

• 1/2 c olive oil

• salt + ground black pepper

Method

1. Rinse + pat dry the salad greens. Add to a large serving bowl. Set aside.

2. In medium bowl whisk the lemon juice + zest, olive oil, salt + ground black pepper—until emulsified. Pour the vinaigrette atop the greens + add more salt and pepper if desired.

3. Using hands or salad tongs, massage the vinaigrette into the greens. Set aside.

   Last instructions:

   Place the chicken atop the green salad. Then drizzle atop the herb oil and finish with more mint and basil. Serve at room temp. Enjoy!

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• Chef Note: If desired, a pesto would be a great swap for herb oil.