Indian Flavored Pounded Chicken

4 Servings 20 min Cook

Macros/Serving: 328 Calories


2 Tsp, ground Cumin
2 Tsp Turmeric
2 Tsp Coriander Leaf
2 Tsp Onion Powder
3 Tsp Salt
1 Tsp Pepper
1 Tbsp Olive Oil
8 Breast, bone and skin removed Chicken Breast


In a small bowl combine ground cumin, turmeric, ground coriander, onion powder, salt, black pepper, and olive oil. Set aside.

Starting at the thicker side, using a sharp knife make a lengthwise horizontal cut into the top ⅔ of each chicken breast, stopping before cutting all the way through. Fold the chicken breast open like a book (it should still be in one piece.)

Put it between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer, working from the center out, until it’s spread to double its original size and about ¼ inch thick. Repeat with the remaining chicken breasts.

Remove plastic wrap and rub the olive-spice paste evenly across one side of the 4 chicken breasts. Cover with plastic wrap again and lightly pound in the seasoning with the toothy side of the meat tenderizer. Flip the breasts, rub the remaining olive oil-spice into the other side of the chicken breasts. Cover with plastic wrap and lightly pound in the seasoning.

Heat one tablespoon of olive oil in a large over high heat. When it’s sizzling, add 1 chicken breast, put a weight on it (a cast iron pan or tea kettle should work) and cook for 1 minute. Flip, add the weight, and cook for another 1 minute (this may vary depending on thin your meat is, just make sure the chicken is cooked through!).

Transfer to a plate, and let it rest for 3 minutes. Meanwhile, repeat with the remaining chicken breasts. Serve immediately and enjoy!

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