4 boneless, skinless chicken breasts
1 tsp. cumin
2 tsp. chili powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. garlic salt
2 Tbsp. olive oil
1 cup chunky salsa


Place chicken in zip lock bag.

Combine cumin, chili powder, red pepper flakes and garlic salt in small bowl and mix well. Sprinkle over chicken in bag and toss to coat. Drizzle with olive oil and toss again.

Seal bag and refrigerate for one hour.

Preheat the George Foreman grill. Grill chicken for 4-6 minutes until thoroughly cooked.

Serve with salsa and a dollap of sour cream on the side.

4 servings