Grilled Chicken with Cucumber-Tomato Salsa
Grilled Chicken with Cucumber-Tomato Salsa. If you are looking for a meal that is scrumptiously good while still being healthy and simple to make, this grilled chicken with cucumber-tomato salsa is a winner.
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Ingredients
Chicken
- 4 boneless skinless chicken breasts (or chicken thighs)
- 2 tablespoons extra virgin olive oil divided
- 1 teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Cucumber Tomato Salad
- 1 English cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup chopped fresh mint
- 2 teaspoons rice vinegar
- 1 tablespoon extra virgin olive oil
- ½ tsp lemon zest
- 1 tsp lemon juice
- Salt and black pepper to taste
Instructions
Season the Chicken
- In a small bowl, combine 1 tablespoon olive oil, coriander, garlic powder, salt, and pepper.
- Rub the seasoning mixture over both sides of the chicken.
- For extra flavor, let the chicken marinate for 15 to 30 minutes.
Grill the Chicken
- Preheat the grill to medium-high heat.
- Grill the chicken for 4 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer to a plate and let rest for 5 minutes before slicing.
Make the Salad
- While the chicken cooks, combine the cucumber, cherry tomatoes, mint, rice vinegar, and the remaining tablespoon of olive oil in a bowl.
- Season with salt and pepper and toss gently.
Serve
- Serve the grilled chicken alongside the cucumber tomato salad.
- Drizzle any juices from the resting chicken over the salad for extra flavor.
Notes
Air Fryer Option
Cook at 380°F (193°C) for 12 to 15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
Variations
- Add crumbled feta cheese.
- Substitute parsley or basil for the mint.
- Serve over rice, quinoa, or couscous for a heartier meal.