Warm Lemon-Cumin Chicken on Pita Bread Salad

• 4 skinless boneless chicken breast halves
• 1/4 cup plus 6 tablespoons olive oil
• 2 garlic cloves, minced
• 6 tablespoons lemon juice, divided
• 6 teaspoons ground cumin, divided
• 2 teaspoons grated lemon peel
• 3 stale pita breads, cut into 1/4-inch squares
• 1 cup chopped fresh Italian parsley or cilantro
• 6 plum tomatoes, chopped
• 4 green onions, chopped
• 1/2 cup plus 2 tablespoons chopped fresh mint

1. Combine chicken and 1/4 cup oil in large bowl.
2. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel.
3. Rub mixture into chicken to coat.
4. Cover and refrigerate overnight.
5. Preheat oven to 400F.
6. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl.
7. Season salad with salt and pepper.
8. Cover and refrigerate while cooking chicken.
9. Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt.
10. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer.
11. Place chicken on cutting board; slice each breast crosswise into 5 pieces.
12. Arrange salad on large platter.
13. Place chicken atop salad; pour any drippings from baking sheet over chicken.
14. Garnish with remaining 2 tablespoons mint.

chicken breast halves, olive oil, garlic, lemon juice, ground cumin, pita breads, fresh italian parsley, tomatoes, green onions, fresh mint

Taken from www.epicurious.com/recipes/food/views/warm-lemon-cumin-chicken-on-pita-bread-salad-109177 (may not work)