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.

Other posts you may like



This recipe is ideal for the barbecue but use a good quality beef mince (ideally