CHICKEN CHERMOULA

Ingredients

• 6 boneless + skinless chicken breast, cut into cutlets
• 2 cloves garlic, crushed
• 3/4 C curly or flat leaf parsley
• 1/4 C cilantro
• 1 T ground cumin
• 1 T smoked paprika
• 1/2 t cayenne pepper
• 1 t sea salt
• 3 lemons, juiced
• 1/4 C olive oil
• 1 C Greek-style yogurt
• cilantro leaves, to garnish

Instructions

1. Place the chicken cutlets, in a single layer, on a rimmed baking sheet lined with parchment paper. Set aside.

2. In a small food processor, add the garlic, parsley, cilantro, cumin, paprika, cayenne, sea salt, lemon juice and olive oil. Process until smooth.

3. In a small bowl, whisk together the yogurt and 1/4 C of the pesto mixture. Refrigerate until you are ready to bake the chicken.

4. Spread the remaining pesto mixture over the chicken breasts and chill for 2 - 6 hours.

5. Preheat oven to 425 degrees. Bake the chicken 25 - 30 minutes, until it is cooked through. Serve the chicken with a dollop of yogurt sauce and fresh cilantro leaves.

Serves 6
Category: Lunch + Dinner

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