Chicken chermoula Recipe

Chicken Chermoula Recipe

1 GL (6GLs per person with accompaniments suggested below)
Serves 2

Colorful vegetables

 

Ingredients:

– Half 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
– black pepper
– 2 skinless, boned, chicken breasts

Serve with oven roasted veg (e.g. courgettes and peppers) and either quinoa cooked in bouillon (5 oz for 2
people) or brown basmati rice (120g for 2 people)

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 vegetables.

Would you like nutritional advice or help with specific health problems call me on 07967 639347 or email emily@4wellpeople.co.uk. Find out which conditions can be helped by nutritional therapy

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