Chicken Chermoula

A tasty and easy dinner, with just a bit of time needed for marinading. Doubling up the recipe would provide extras for a delicious lunchbox the next day.

Serve with oven roasted veg (eg. courgettes and peppers) and some quinoa (see my recipe).

Serves 2

Ingredients:

½ tbsp extra virgin olive oil
1½ tbsp lemon juice
2 cloves garlic, crushed
1 tbsp fresh parsley, chopped
½ tbsp fresh coriander, chopped
½ tbsp ground coriander
½ tsp cayenne pepper (reduce this if you like milder food) 
½ tsp ground cumin
½ 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.