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


  • 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


  1. Mix all ingredients, except for the chicken, together in a bowl to make the marinade.
  2. Cut several slashes in each chicken breast and rub the marinade into the meat.
  3. Cover the chicken and place in the fridge for 2 hours (or at least 30 mins).
  4. 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.
  5. Cook the quinoa / rice and veg whilst the chicken is grilling.
  6. Slice the breast and spread on top of the quinoa and surround with roasted veg.

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