Grilled Turmeric Chicken with Minty Cucumber-Avocado Salad

Directions

1. Whisk the yogurt with lemon juice, turmeric, cumin, salt, and pepper until smooth; set aside half of the mixture in a separate bowl.
2. Cut the chicken into thin fillets by slicing horizontally to create even pieces.
3. Toss the chicken in the remaining yogurt mixture and let it sit it for about 15 minutes to soak up the flavors.
4. Rinse and dry all produce. Dice the cucumber and add it to the yogurt-onion mix. Dice the avocado and add to the bowl as well. Finely mince the shallot and fold it in.
5. Pluck the mint leaves from the stems, roughly chop, and fold into the salad; toss everything to combine and season to taste.
6. Wipe any excess marinade from the chicken and prepare the pan. Coat the pan with a thin layer of coconut oil.
7. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 3–4 minutes per side, until cooked through and nicely browned; transfer to a plate to rest.
8. Spoon the minty cucumber-avocado salad onto plates and add the grilled chicken alongside for serving.