Israeli Spice Chicken With Tomato Relish

Mexico meets the Middle East in this dish. Warm some pita bread and fill with sliced chicken and tomato relish for a tasty and light lunch. The spice rub also works great on shrimp! I like to serve this with "Zucchini with Mint and Parsley".

• Ready In: 30 mins
• Serves: 4

Ingredients

• For the chicken

• 1 1⁄2 tablespoons paprika
• 1 1⁄2 tablespoons ground cumin
• 1  teaspoon dried oregano
• 1  teaspoon ground coriander
• 1⁄2-1  teaspoon crushed red pepper flakes
• 1 1⁄2 teaspoons kosher salt
• 4  boneless skinless chicken breasts (split, 8 pieces)
•  extra virgin olive oil, for drizzling
•  warm  pita bread or   flat bread, for passing

• For the Tomato Relish

• 3  vine ripened tomatoes
• 2  yellow tomatoes
• 1  small sweet onion, thinly sliced
• 1⁄2 cup flat leaf parsley, chopped
• 3  tablespoons extra virgin olive oil
• 1  ripe  lemon, juice of
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon crushed red pepper flakes
•  kosher salt

Directions

1. For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl.
2. Place chicken in a shallow dish and drizzle with extra-virgin olive oil to barely coat the meat.
3. Rub chicken liberally with 4 tablespoons of the spice blend.
4. Let stand 10 minutes and prepare the Tomato Relish.
5. Grill chicken 6 or 7 minutes on each side or until juices run clear.
6. For the Tomato Relish:
7. Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl.
8. Combine oil, lemon juice, and spices in a small plastic container with a lid.
9. Shake dressing to combine and pour over salad.
10. Season salad with kosher salt and toss to combine well.
11. Let stand 10 minutes and serve.