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Nutrition Facts

Instructions

• STEP 1

  In a medium bowl, combine and mix together the yogurt, lemon juice, turmeric, cumin, salt, and pepper. Transfer half of the yogurt mixture to another medium bowl.

  • ¾ cup plain Greek yogurt
  • ½ lemon
  • 1 tsp turmeric
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 2

  Holding a knife parallel to the cutting board; cut the chicken in half horizontally to form thin fillets.

  • 1 lb chicken breasts, boneless skinless

• STEP 3

  Place the chicken in one of the bowls and coat in the yogurt mixture; set aside for 15 minutes.

• STEP 4

  Wash and dry the fresh produce.

  • 1 English cucumber
  • 1 avocado
  • ½ small pkg fresh mint

• STEP 5

  Trim and discard the cucumber ends; small dice the cucumber and add to the other bowl of yogurt.

• STEP 6

  Halve and pit the avocado; scoop out the flesh and discard the skins. Small dice the flesh and add to the bowl.

• STEP 7

  Peel and mince the shallot; add to the bowl.

  • 1 shallot

• STEP 8

  Heat a grill pan or skillet over medium-high heat.

• STEP 9

  While the pan/skillet heats up, pick the mint leaves off the stems; discard the stems and roughly chop the leaves. Add to the bowl and toss the salad until well combined.

• STEP 10

  Transfer the chicken to a plate, wiping off excess marinade.

• STEP 11

  Coat the grill pan or skillet with coconut oil.

  • 1 tbsp virgin coconut oil

• STEP 12

  Place the chicken in the grill pan or skillet; cook until cooked through and golden brown, 3 to 4 minutes per side. Transfer to a plate.

• STEP 13

  Divide the chicken and cucumber-avocado salad between two plates (or one plate and one lunch container). Enjoy!