Spiced Chicken Breasts
These are my absolute favorite chicken breasts to make. I use the extra breasts to put on a salad the next day for lunch.
- 6 chicken breasts
- 4 tbsp organic extra virgin olive oil
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp curry powder
- 1/2 tsp dried chili flakes
- 3 cloves of garlic, minced
- 1/2 tsp sea salt
Trim chicken breasts and pound lightly with a meat hammer. Mix the spices and garlic with oil and brush onto the chicken. Marinate chicken breasts in the refrigerator for several hours for deeper flavor, or cook right away if you are in a hurry. Brush a skillet with olive oil and allow it to heat up. Place chicken in the skillet and cook over medium-high flame, 2-3 at a time for about 7 minutes per side. Serve and enjoy!
This looks SUPER yummy!!! We eat A LOT of chicken and I’m in need of a new way to cook it! Is it spicy? Also, what’s the side dish? That looks yummy too!
Hi Carly! The chicken isn’t spicy to me, but you could always leave out the red pepper flakes to be sure. The side dishes are my Yummy Seedy Salad and Grandma Rice’s Sesame Sweet Potatoes. I’m going to post the sweet potato recipe right now!