Spice Crusted Chicken Breasts with Lemon Cucumber Raita
Elevate your dinner game with these bold and flavorful Spice Crusted Chicken Breasts with Lemon Cucumber Raita. This recipe combines the warmth of a perfectly spiced chicken rub—featuring ground cumin, coriander, paprika, and chili powder—with the cooling zest of a creamy lemon cucumber raita. Each chicken breast is seared to golden perfection in a skillet before being oven-finished for tender juiciness, while the fresh raita, made with Greek yogurt, cucumber, mint, and a splash of lemon, offers a bright and tangy contrast. Ready in just 45 minutes, this dish is an ideal choice for weeknight meals or casual entertaining. Serve it alongside warm naan bread or a crisp green salad for a complete, mouthwatering experience.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 1 cup Greek yogurt, plain
- 1 cup Cucumber, finely diced
- 2 tablespoons Fresh mint leaves, finely chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 clove Garlic, minced
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the ground cumin, ground coriander, paprika, garlic powder, chili powder, salt, and black pepper to create the spice rub.
Pat the chicken breasts dry with paper towels and rub 2 tablespoons of olive oil over the chicken.
Evenly coat the chicken breasts in the spice mixture, ensuring all sides are covered.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
While the chicken is cooking, make the lemon cucumber raita. In a medium bowl, combine the Greek yogurt, diced cucumber, fresh mint, lemon juice, lemon zest, and minced garlic. Mix well and season with a pinch of salt to taste.
Once the chicken is cooked, let it rest for 5 minutes before serving.
Serve the spice-crusted chicken breasts warm with a generous dollop of lemon cucumber raita on the side. Enjoy!
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.9 g | ||
| Protein | 245.3 g | 491% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 535 mg | 41% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2876 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
