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4 skinless boneless chicken breast halves
1/4 cup plus 6 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons lemon juice, divided
6 teaspoons ground cumin, divided
2 teaspoons grated lemon peel

3 stale pita breads, cut into 1/4-inch squares
1 cup chopped fresh Italian parsley or cilantro
6 plum tomatoes, chopped
4 green onions, chopped
1/2 cup plus 2 tablespoons chopped fresh mint

Combine chicken, 1/4 cup oil, garlic, 3 tbsp lemon juice, 5 tsp cumin, and lemon peel in a bowl, rub to coat. Cover and refrigerate overnight. 

Preheat oven to 400F. Combine 6 tbsp oil, 3 tbs lemon juice, 1 tsp cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken.

Place chicken on a baking pan, bake 10 minutes, turn and bake until cooked through (another 10 minutes or so). Remove the chicken to a cutting board and slice the breasts crosswise into 4-6 pieces. Arrange salad on large chilled platter. Place chicken on top of the salad and drizzle over any drippings from baking pan. Garnish with 2 tbsp mint. Makes 6 servings