It's getting warmer in Australia so our hearty winter meals are being swapped for lighter (more healthy!) ones. This chicken dish is perfect for a warm summer night and we usually have it with a cous cous salad (I'll post that recipe later this week!) and dressing, but it's really versatile and could just as easily be made into kebabs or served with rice and veggies.
Ingredients
2 chicken breasts
good glug of olive oil
Zest of a lemon
1 clove of garlic, crushed
1 teaspoon of cumin
Dice up your chicken, trying to keep it to the same size. Place in a bowl and pour in the olive oil, you just need enough to give a decent coating. Throw in the lemon, cumin and garlic and mix it up. Leave in the fridge for an hour to let the flavours soak up then cook in a frying pan or on the BBQ.
Serves 2
This is a Donna Hay recipe.
Ingredients
2 chicken breasts
good glug of olive oil
Zest of a lemon
1 clove of garlic, crushed
1 teaspoon of cumin
Dice up your chicken, trying to keep it to the same size. Place in a bowl and pour in the olive oil, you just need enough to give a decent coating. Throw in the lemon, cumin and garlic and mix it up. Leave in the fridge for an hour to let the flavours soak up then cook in a frying pan or on the BBQ.
Serves 2
This is a Donna Hay recipe.