Recipes

Cumin Chicken w/ Salsa and Wild Rice w/ Grilled Asaparagus

Written on April 19, 2010

There are just some days when meals come together and they taste, well, amazing. The following recipe was created at the last minute which means, easy and not terribly time consuming. Enjoy!

To prepare chicken:

Step 1: Marinate 6 chicken breasts (boneless/skinless) for 1 hr. in 1/4 c. lemon juice, 2 tsp. minced garlic. Discard marinade.Pat chicken dry.

Step 2: Mix coating for chicken:

3 TBSP ground cumin

2 TBSP Light Olive Oil

1 tsp salt

1/2 tsp ground pepper

1/8 tsp cayenne pepper

Mix all ingredients together and rub ch. breasts with mixture. It will be a light coating. Prepare the grill and preheat to 350. Once the grill has reached temperature, I turn off the middle burner and keeping outside burners at medium (should keep 350 temp. consistent). Grill for approx. 20--25 minutes turning every 5-10 minutes.

Step 3: While chicken is grilling:

1. Cook Rice- I use Royal Blend Rice Blend which includes Texmati, white, brown, wild and red rice. Follow directions for 6 servings. (Feel free to use rice of your choice. I use this because it's 20 minutes from start to finish).

2. Grill asparagus: Place washed asparagus on a piece of foil (6x6 approx) sprinkle with thyme, pepper and dash of garlic salt. Drizzle light olive oil and place on grill towards back and turn when turning the chicken.

Step 4:  Prepare salsa;

2 lg. plum tomatoes (seeded and chopped)

3 avocados, pitted, peeled and chopped (very small pieces)

1 TBSP minced green chilies (more if you like)

1/8 tsp. cayenne pepper

2 tsp. cilantro

Step 5: Stir together all salsa ingredients easilty as not to mash avocado.

Step 6: When rice is done, chop up grilled asparagus and toss with rice. Serve chicken with a TBSP of salsa and rice on the side.

Serve with fresh fruit.

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