Serves 6 to 8.
3 lbs. boneless, skinless chicken breasts
10 garlic cloves, minced or pressed
1 tsp. cumin
4 tsps. curry powder
1 tsp. salt
4 tsps. pepper
1/2 cup freshly squeezed lemon juice
1/2 cup olive oil
10 drops yellow food coloring (optional)
1. In a large mixing bowl, season chicken with garlic, cumin, curry powder, salt and pepper. Mix to combine.
2. In a separate bowl, whisk together the lemon juice and olive oil. Pour mixture over chicken and stir until fully coated and combined. Cover bowl with plastic wrap and refrigerate overnight so that the flavors really sink in.
3. When ready to cook, warm a large nonstick skillet on medium-high heat. Add chicken and cook until well done, flipping chicken midway through. OR, grill chicken over a medium-high flame for about 8 minutes on each side, or until a meat thermometer inserted in the center reads 160 degrees.
4. Slice thinly and serve on a bed of hummus and pita bread and garnish with fresh vegetables like cucumber slices and cherry tomatoes.