Turmeric and Cumin Rubbed Chicken Breast
I love the look and flavor of turmeric. This spice turns everything a lovely yellow color and ads unbelievable flavor. Combined with the cumin this spice rub combination takes a simple skinless chicken breast and fills it with fantastic flavor. As with all poultry, please do not cook it to death, it should be juicy and tender not made into a hockey puck.
1 tsp. turmeric
1 tsp. cumin
1 pinch salt
1 chicken breast, boneless and skinless
Mix the turmeric, cumin, and salt then rub the mixture all over the chicken breast. Place the breast in a baking dish then in a 375 oven. Cook for about 40 minutes or until the juices run clear. Remove from the oven and let rest before slicing. Serve with oven roasted potatoes.
3 Chicken breasts, skinless and boneless
1 Cup salsa
Salt and pepper
Mix salsa, cumin, paprika, salt, and pepper in a large freezer bag. Mix well. Add the chicken and coat on all sides. Let marinade at room temperature for 15 minutes.
Grill on a hot grill until the juice of the chicken runs clear. Take the chicken off the grill and let rest for 5 minutes.
Slice the chicken and serve over Red Lentils with Vegetables.
This is a very simple and delicious side dish. If you are concerned about the sodium content of the canned black beans, do what I do, rinse the beans under cold water before placing them in the baking dish.
2 cans Black Beans, drained and rinsed
1 tbsp. All purpose spice rub
1 tbsp. Cumin
½ Chili, chopped (optional, if you like the heat use it)
½ Cup Shredded, Mexican blend, cheese
Preheat the oven to 370. Place the rinsed beans in an oven safe baking dish and mix in the spice rub, cumin, and chili (if using). Cover the top of the beans with the shredded cheese. Cook in the oven till the cheese melts. Do not overcook or the beans will dry out. If you like your cheese crispy add a little water to the beans before cooking. Remove from oven and let rest for about 5 minutes.