The flavors are intense, yet the subtle amalgamation of seasoning lends itself to extreme complexity with amazing simplicity on the palate in this burst of flavorful indulgence.

cardamom

fennel

pink himalayan sea salt

ground peppercorns

crusted over organic chicken breasts

grilled just perfectly

and served with the sweetie goodness of roasted bell peppers

it’s amazing

it is

it IS

Cardamom Fennel Crusted Chicken

2 large chicken breasts
1 tsp. fennel seeds
1 tsp. cardamom pods
1 tsp. pink Himalayan sea salt crystals
1 tsp. pink peppercorns

2 large sweet bell peppers (red, orange, yellow, purple, etc.), halved

Preheat grill to medium heat.  
Using a mortar and pestle, grind spices together into a semi-fine powder.  Carefully “crust” each breast on both sides.
Transfer chicken to grill and cook on low heat until thoroughly cooked through (don’t mess around with chicken – be sure to really cook these babies well), but still rather moist ~ this is an art form, I believe ~ moist but fully cooked chicken.
Meanwhile, on a separate burner, cook the bell pepper halves, flipping once, until soft.

Serve the two items together and enjoy the flavorful bliss, as the simple and simultaneously motley flavors slip across your tongue.