I get a lot of cooking inspiration not only from the cookbooks that I read, the television shows that I watch, traveling, and dining out, but also the magazines that I subscribe to.  Each magazine has its own artistic qualities that are appeal to my creative side in a variety of different ways.  Real Simple magazine, for example,  is a great source of quick-and-easy weeknight dinner recipes that are unique and always very flavorful.  Simple, quality ingredients, classic cooking techniques and overall healthy meals that are right up my alley.

This recipe for ‘Coriander Roasted Chicken with Chickpea and Avocado Salad’ was no exception.  We used boneless, skinless chicken breasts here and as the recipe suggest, coated them in turmeric and ground coriander.  To add an extra dimension of flavor to the chicken, my husband popped the chicken breasts on the Weber grill and away we go!  Served on top of a simple chickpea salad filled with cucumber, mint, shallots and avocado (I also added some diced tomatoes for a splash of color) this healthy main dish was out-of-this world delicious.  Simply serve this dish alongside a plate of sautéed greens or a side salad and dinner is served.

(To view this recipe, courtesy of Real Simple magazine, click on the following link: http://www.realsimple.com/food-recipes/browse-all-recipes/coriander-roasted-chicken-00100000117488/index.html)

Tagged: avocado, chicken breasts, chickpea & avocado salad, chickpea salad, chickpeas, coriander, cucumber, ground coriander, mint leaves, Real Simple magazine, rice vinegar, shallots, tumeric