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:
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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