Grilled Chicken Breast with Dukkah

Ingredients

• •4 boneless, skinless chicken breasts (6 oz each)
• •3 tablespoons hazelnuts or almonds
• •3 tablespoons sesame seeds
• •2 tablespoons coriander seeds
• •1 tablespoon cumin seeds
• •1 teaspoon fennel seeds
• •1/2 teaspoon black peppercorns
• •1/2 teaspoon sea salt
• •3 tablespoons olive oil
• •2 cloves garlic, minced
• •1 tablespoon lemon juice

Directions

1. 1Toast hazelnuts, sesame seeds, coriander, cumin, fennel, and peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant, then grind coarsely in a spice grinder or mortar and pestle with salt.
2. 2Pat chicken breasts dry and season with salt and pepper on both sides.
3. 3Mix olive oil, garlic, and lemon juice together in a small bowl.
4. 4Brush the garlic-oil mixture evenly over all sides of the chicken breasts.
5. 5Preheat grill to medium-high heat and oil the grates to prevent sticking.
6. 6Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F, rotating once halfway through cooking.
7. 7Transfer grilled chicken to a serving plate and immediately press the dukkah spice blend generously onto the top and sides of each breast while still warm.
8. 8Let rest for 5 minutes and serve with lemon wedges and warm pita bread.

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