Serve with oven roasted veg (eg. courgettes and peppers) and either quinoa cooked in bouillon (5 oz for 2 people) or brown basmati rice (120g for 2 people).
Serves 2
Ingredients:
- 1/2 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 2 cloves garlic, crushed
- 1 tbsp fresh parsley, chopped
- 1/2 tbsp fresh coriander, chopped
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper (reduce this if you like milder food)
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Ground black pepper
- 2 skinless, boned, chicken breasts
Method
- Mix all ingredients, except for the chicken, together in a bowl to make the marinade.
- Cut several slashes in each chicken breast and rub the marinade into the meat.
- Cover the chicken and place in the fridge for 2 hours (or at least 30 mins).
- Take out and grill at a medium heat for around 10 – 15 minutes or until the meat is cooked and the juices run clear, turning the chicken over halfway through.
- Cook the quinoa / rice and veg whilst the chicken is grilling.
- Slice the breast and spread on top of the quinoa and surround with roasted veg.
