Just cuz you're eating healthy doesn't mean you can't eat tasty. (Tastily?) Here's a recipe that's good for you and is ridiculously delicious.
Put your chicken on a plastic cutting board and rub in some salt and fresh ground pepper. More salt than you think. Trust me, you'll thank me later.
Get your coriander seeds and cumin seeds. Yes seeds. Not pre ground. Again, you'll thank me later.
Put a pan on medium heat and dry roast your seeds. Get them nice and brown and smelling good. Make sure and move them around so they don't burn.
Put your toasty goodness in a mortar and pestle if you have it, or just grind up in a cup with a spoon.
Grind up your spices until it's a nice fine powder.
Rub a little (just a little!) of the spice powder onto your chicken. Make sure and rub both sides down nice and good.
Put a medium pan on medium heat. After it's heated up, add a medium amount of olive oil. Put your chicken in face down. (Medium)
The chicken will take some time, it's worth it!. Meanwhile put a handful of baby arugula in a bowl, I'm not gonna tell you how much to put in, but this salad is going to be amazing, so put a bunch in.
Grab a handful of grape tomatoes and slice 'em up.
Goat cheese! This used to freak me out as a kid, "eww! Goats!" But now that I'm a man, I enjoy more exquisite tastes. It's unique, it's odd, it's tasty in it's own right. EMBRACE THE GOAT CHEESE
Peanuts belong in bars and baseball parks. Hazelnuts belong in delicious meals like this. Add a handful of these more distinguished nuts and the tomatoes to your GIGANTIC bowl of arugula.
Add some goat cheese (embrace!) and a pinch of salt and a good bit of fresh ground pepper. We're gonna dress it right at the end so it's not soggy. Back to the chicken!
Right. Your chicken has been face down this whole time and you haven't touched it, RIGHT? Good. Let it cook about 75% of the way up the sides. Then, and only then, flip it!
When you flip it, you'll see this beautiful sight. Your chicken should be a deep, crispy brown. Or as it's known in my house, "ridiculously awesome brown." Let it keep cooking on the other side.
Keep cooking until the under side is ridiculously awesome brown as well. This may take a while. Don't be tempted to turn the heat up, we gotta cook this bad boy all the way through.
Now we're gonna let the chicken rest on a clean cutting board. It's been through a lot and needs a break. I know, you're thinking, "whoa buddy, I'm no animal rights activist," but just trust me.
While the chicken is resting, add 3 parts olive oil, 1 part balsamic vinegar to your salad. You can premix it in a jar, or eyeball it like I did.
Mix it up! The goat cheese will mix in with the oil and vinegar, making a creamy dressing. Add a squeeze of fresh lemon juice. Also! Squeeze some lemon over your napping chicken.
Put your salad on your plate, along with our chicken, still uncut (you want those juices!)
Remember how it took a long time to cook? Look at that! Crispy outside, juicy and tender inside. It was worth it, right? I'll take that thank you now. And you're welcome.
- 1 boneless skinless chicken breast
- Coarse salt
- Fresh ground pepper
- Cumin seeds
- Coriander seeds
- Extra virgin olive oil
- Baby arugula
- Grape tomatoes
- Fresh lemon
- Goat cheese
- Balsamic vinegar
Los Angeles, California