1. Preheat grill to medium-high.
2.Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat.
3. Oil the grill rack (see Cooking Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Related Recipe: Tomato-Cucumber Raita
Calories 209 Carbohydrates 6 Fat 7 Saturated fat 2
Mono unsaturated fat 2 Protein 27 Cholesterol 66 Fiber 1 Potassium 451
This recipe has been added to the following public cookbooks:
billys notable cooking
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Photograph by EatingWell
Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
