Rating: 3.35 stars
17 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0

Cooking chicken on a hot grill (or grill pan) sears the surface of the food, giving it a full, intense flavor. For fast meals at lunch or dinner, try thinly pounded chicken breasts because they cook through in just a few minutes.

Everyday Food, May 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high. In a large bowl, combine oil and lemon juice; season dressing with salt and pepper.

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  • Lay chicken flat. Holding a sharp knife parallel to work surface, split each chicken breast in half horizontally. Cover with plastic wrap and pound each piece with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick. Drizzle with 2 tablespoons dressing and sprinkle with cumin.

  • Clean and oil grill. Grill chicken until cooked through, 1 to 2 minutes per side. To bowl with dressing, add watercress, radishes, and avocado and toss to combine. Serve chicken topped with watercress salad.

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Reviews (1)

17 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
01/18/2012
The marinade is perfect for the chicken, but it's a little too lemon-y for my taste to be used as a dressing so I left it out. This is such a good, easy meal and I make it all the time when I want something quick and healthy!