Grilled Curried Chicken Breasts with Peach and Green Bean Salad

You may only eat curry because you love the way the exotic flavor dances on your palate. But did you know its healing properties include blood sugar control, fighting cancer, managing cholesterol, and detoxification? Curry is actually not one spice, but a blend of spices often used in Indian food, which varies widely in its composition, depending upon the region of origin. The most common ingredients used in curry are turmeric, fenugreek, coriander, cinnamon and ginger. Mustard seed, cayenne pepper and cardamom are also used, and they all bring potential health benefits to the table.

The kind of curry powder that incorporates coriander may help rid your body of toxic heavy metals like lead and mercury, according to a study by Kansas State University. The study also showed that eating coriander daily prevented effects of poisoning, including low testosterone levels and low sperm count.

So, anytime you can add curry to a meal, means not only eating well, but feeling better.

Ingredients:

• ½ cup plain yogurt
• 2 tablespoons curry powder
• 4 6-oz. boneless, skinless chicken breasts
• Canola oil, for the grill
• 3 peaches, cut into wedges
• ½ pound green beans, trimmed
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1 head red leaf lettuce, leaves torn
• 2 tablespoons white wine vinegar

Directions:

1. Combine the yogurt and curry powder in a large sealable plastic bag. Add chicken and turn to coat. Refrigerate at least 1 hour and up to overnight.
2. Heat grill to medium. Once it’s hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
3. Toss the peaches and green beans with 1 tablespoon of the olive oil and ¼ teaspoon each salt and pepper. Grill the peaches, turning once, just until warmed through, 3 to 4 minutes. Grill the green beans in a grill basket or on a sheet of foil until crisp-tender, 4 to 6 minutes.
4. Remove the chicken from the bag and season with ½ teaspoon salt and ¼ teaspoon pepper.
5. Grill the chicken until cooked through, 4 to 5 minutes per side. Let rest for 5 minutes before slicing.
6. Toss the peaches, green beans, and lettuce with the vinegar, the remaining 2 tablespoons of olive oil, and ¼ teaspoon each salt and pepper. Top with the chicken.