Moroccan Chicken – Summer Zing
The chicken breasts in this recipe provide a good source of lean protein. The spices used contain anti inflammatory properties, and the lemon and cayenne pepper give this dish a summery zing. A great, healthy alternative to the usual BBQ options
- 2 chicken breasts
- 1 tsp cinnamon
- 1 tsp ground ginger
- Half tsp allspice
- Pinch of saffron
- Pinch of cayenne pepper
- Black pepper
- 2 tbsp olive oil
- 2 crushed cloves of garlic
- Juice of half a lemon
- 2 handfuls of green beans
- 130g quinoa / 90g brown basmati rice
- Rub the oil, garlic, spices and lemon into the chicken. Cover and marinade in the fridge for at least 2 hours.
- Preheat the oven to 275°F / 140°C / gas mark 1.
- Bake the chicken for about 1 hour or until cooked through.
- Serve with the beans and quinoa / rice.
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