On a work surface, cut each chicken breast into two or
three cutlets. Cover with plastic wrap and slightly flatten
with a mallet or rolling pin. Set aside.
In a glass dish or sealable plastic bag, combine all
the ingredients. Add the chicken and thoroughly coat with
the marinade. Cover the dish or seal the bag and refrigerate
for 30 minutes.
Thinly slice one cucumber. Cut the remaining cucumber
in half lengthwise, remove the seeds and cut into cubes.
In a bowl, combine the yogurt, onion, lime juice and garlic. When ready to serve, add the cucumbers and cilantro. Season with salt and pepper.
Preheat the grill, setting the burners to high. Oil the grate.
Discard the marinade. Season the chicken with salt and pepper. Grill the chicken for about 2 minutes on each side, or until it is cooked through. Serve with cucumber salad
and garnish with the peanuts.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.