These recipes are from Rachael Ray's 30 Minute Meals 2 cookbook. We love this chicken. You can make extra of the spice rub and keep it on hand to season any kind of meat.
Israeli Spice Chicken
4 boneless, skinless chicken breasts(1 1/2 to 2 pounds) split to make 8 pieces
Extra-virgin olive oil, for drizzling
4 Tablespoons Israeli Spice Rub
Israeli Spice Rub
1& 1 1/2 Tablespoons paprika
1& 1 1/2 Tablespoons ground cumin
1 Teaspoon oregano
1 Teaspoon ground coriander
1/2 to 1 Teaspoon crushed red pepper flakes
1& 1/2 Teaspoons coarse Kosher salt
Warm pita or flat bread, for passing
Place chicken in a shallow dish. Drizzle with olive oil to barely coat the meat. Rub chicken liberally with spice blend. Let stand 10 minutes.
Preheat grill pan or large nonstick skillet to medium-high. Grill chicken 6 or 7 minutes on each side or until juices run clear. Serve with tomato salad and green vegetable. Piling the salad and the chicken in a warm pita is a fun way to combine the flavors and textures of the two recipes.
3 vine-ripe or Israeli red tomatoes
2 tomatoes, either yellow or orange
1 small onion, thinly sliced
1/2 cup fresh flat-leaf parsley leaves, chopped
3 Tablespoons extra-virgin olive oil
Juice of 1 ripe lemon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
Kosher salt, to taste
Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season with salt and toss to combine well. Let stand 10 minutes and serve.