Ingredients
Ingredient Checklist
2 tablespoons extra-virgin olive oil, divided
½ teaspoon ground coriander
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 “thin-cut” boneless, skinless chicken breasts or cutlets (4 ounces each), trimmed
½ cup finely diced seeded English cucumber
½ cup finely diced radishes
¼ cup finely chopped fresh mint
2 teaspoons rice vinegar
Step 1
Preheat grill to medium-high.
Step 2
Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on both sides of chicken.
Step 3
Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total. (Alternatively, cook the chicken in a grill pan over medium to medium-high heat.)
Step 4
Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken
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