Mediterranean Lemon Mint Chicken

What to do when you're out of ideas except to make the same chicken dish once a week? Get some inspiration! For me, it's looking in the fridge for whatever odds and ends I can piece together, and it usually comes out great! I've got a spear mint plant growing in my kitchen window above the sink. Its purpose was to supply me with endless mint for mojitos, but it's also fragrant and warms the space with life. Anyway, I couldn't think of anything except I knew something light and summery sounded good and that mint plant kept giving me major eyeballs. I spotted a few lemons in the fridge and sent my significant bean to the store for some spinach to make a salad. Dinner was decided: Mediterranean inspired seasoned grilled chicken with a light, creamy, lemony mint sauce, Saffron Cauliflower Rice and Spinach Cilantro Salad. The chicken carries the spices you'd find regionally in the Middle East and Mediterranean. It reminded me of Chicken Mansaf which I've had the honor of trying from Jordanian friends. The sauce also has tzatziki vibes, which is my absolute favorite thing to eat on gyros and pita. While I didn't have labneh or Greek yogurt on hand, I found that sour cream was a close substitution with a good consistency for the sauce.

Ingredients:

4 boneless skinless chicken tenderloins

2 Tablespoons avocado oil

1/4 teaspoon cumin

1/4 teaspoon turmeric

1/4 teaspoon coriander

1/4 teaspoon paprika

salt and pepper to taste

Lemon Mint Sauce:

1 cup sour cream

1 Tablespoon heavy whipping cream

juice of 1/2 a lemon

10-12 spear mint leaves, minced, extra for garnish

4 cloves garlic, minced

salt and pepper to taste

Supplies:

Skillet

Tongs

Bowl

Whisk

Measuring cups

Measuring spoons

Knife

Cutting board

Directions:

Heat skillet to medium, add avocado oil. Season both sides of chicken with spices. Place in hot oil and cook until internal temperature reaches 165 degrees and both sides are browned, about 5 minutes per side. Remove from heat and keep warm.

While chicken cooks make sauce. Stir together with a whisk, sour cream, heavy cream, lemon juice, mint leaves, garlic, salt and pepper in a small bowl. Divide chicken onto two plates, spoon sauce over chicken and garnish with whole mint leaves. Makes 2 servings.

Tips: 

If making the lemon mint sauce ahead of time, add the minced mint last. It tends to turn black after it is cut.