Tuesday, June 12, 2012

Spiced Chicken with Chickpea & Cucumber Salad

Here's a simple summer dinner idea (from Real Simple magazine - how appropriate). It's perfect for a summer evening. If you were having dinner at my house, we'd eat it outside at the table near the pool and watch the fireflies light up the back yard.

Spiced Chicken with Chickpea & Cucumber Salad
1 can (15 ounces) chickpeas, rinsed and drained
1/2 English cucumber, thinly sliced (I used my mandolin slicer)
1/2 cup torn basil leaves
1 shallot, thinly sliced
2 tablespoons olive oil
2 teaspoons red wine vinegar
salt & pepper
2 tablespoons sesame seeds
1 tablespoon paprika
6 boneless, skinless chicken breasts

In a medium bowl, toss the chickpeas, cucumber, basil, and shallot with the oil, vinegar, salt & pepper.

Heat the grill to medium. In a small bowl, combine the sesame seeds and paprika along with some salt & pepper. Sprinkle the mixture onto the chicken, coating completely and pressing the mixture into the chicken to help it adhere.

Grill the chicken until cooked through (about 10 minutes per side). Serve the chicken with the chickpea salad.

You can add the dipping sauce shown above (not from Real Simple magazine, but still very simple to make). Just mix together about 1/4 cup plain yogurt, 1/4 cup chopped cilantro, juice of 1 lime, 1 jalapeno (finely chopped). Enjoy!

recipe from Real Simple magazine, June 2012 issue

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