One of the great things about getting people together in groups is sharing recipes. It can be tricky trying to keep food interesting, getting ideas is crucial to enjoying the process of eating well and toward a goal.

Chicken is something that I absolutely love, it’s a really good source of protein and extremely versatile, BUT, I can find myself getting bored if I don’t mix things up. This chargrilled chicken recipe was put up in the 28 day group recently by Sue… it’s SOOOO tasty that a lot of us have had it multiple times, and it’s been christened ‘Sue’s Chicken’!

I love the fact it’s labelled chargrilled. I’m pretty good at burning stuff, in cases like this I just get to say ‘it’s chargrilled!’. It’s quick and simple to put together, I had most of the seasoning in my spice rack already

You could have this with salad, sweet potato fries, in a wrap…there’s of tons of ideas, but I usually have it with rice. I’m just going to cover the process of doing the chicken, what you have with it is up to you.

Have a try and let me know how it goes.

What You Need

  • 2 Chicken Breasts
  • 1 tablespoon of Olive Oil

Marinade

  • 2 tablespoons of Greek Yogurt
  • Juice of 1 lemon
  • 1 garlic clove – minced. I use 1/2 tablespoon of minced garlic as pictured
  • 1/2 teaspoon of ground Cumin
  • 1/4 teaspoon of ground Cinnamon
  • 1/4 teaspoon of Cayenne Pepper
  • 1 teaspoon of Paprika (I had smoked in the spice rack so used it)

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What To Do

Mix all the marinade ingredients in a bowl as per below.

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Use a rolling pin to flatten the 2 chicken breasts between 2 sheets of parchment paper. Marinate the chicken (as below), you can leave this overnight or cook straight away. I usually just have it straight away.

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Heat the olive oil on a pan at a high heat. Cook the chicken for around 6-8 minutes on each side. Obviously make sure it’s cooked through, it may take a little bit longer.

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It’s pretty much that simple. The chicken is delicious served hot or cold, the 2 breasts should keep you tied over for dinner and another meal.

As I said earlier I had rice and peppers this time around. For the rice I added the juice of 1 lime and some chopped coriander after it was finished cooking (it’s simple boil in the bag rice).

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When the chicken is done I usually turn the heat off and toss the peppers in, I let them sit for a minute or 2 and then mix them around the pan. It heats them but they still retain their crunch, which I like.

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Serve and enjoy!

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