Spicy Indian Chicken with a Cool Cucumber Salad

4 chicken breasts
Juice of one lemon
2/3 cup plain Greek yogurt
2 garlic cloves, pressed
2 Tbsp Extra Virgin Olive Oil (EVOO)
2 tsp paprika
1 tsp freshly grated ginger
2 tsp garam masala
1 tsp crushed pepper flakes
1 tsp salt

In a small bowl, combine lemon juice and the next 7 ingredients. Score tops of chicken breasts. In a zip lock bag, add chicken and yogurt mixture. Marinate overnight.

The next day, cook chicken by baking on 425 degrees for 15 minutes on each side, or grill over high heat for 5-7 minutes on each side, or until no longer pink in the middle.

Plate over white long grained basmati rice cooked in chicken broth and tossed with freshly minced cilantro. Serve with a cool cucumber salad, below. Garnish with lemon wedges.

Cool Cucumber Salad

2 cucumbers, sliced thinly
½ small onion, sliced thinly
1/2 cup Extra Virgin Olive Oil (EVOO)
1/8 cup white wine vinegar
¼ cup water
1 tsp sugar
Sea salt
Freshly cracked black pepper

In a small bowl, whisk EVOO and next 3 ingredients together. Season with salt and pepper to taste. Pour over cucumbers and onions; let marinate for 1+ hours.

Spoon into a shallow bowl.