Chicken Coriander

Chicken Coriander: Zesty and Fresh

Serves: 4

Ingredients

• 4 x 120g chicken breast, skin and bones removed (females)
• 4 x 220g chicken breast, skin and bones removed (males)
• 2 tablespoons extra virgin olive oil
• ¼ cup coriander leaves, chopped finely
• Juice and grated rind from a medium lemon (save 1 tablespoon for dressing)
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• ½ teaspoon paprika

For the Salad:

• 100g baby spinach leaves
• 2 large ripe tomatoes, roughly chopped
• 1 red onion, sliced
• 2 tablespoons fresh mint
• 1 tablespoon fresh lemon juice
• 1 teaspoon extra virgin olive oil
• Black pepper

Directions

For the Chicken:

1. Preheat oven to 180°C.
2. Make small diagonal cuts in the chicken flesh and lay the chicken in a single layer in a shallow baking dish.
3. Combine oil, coriander, lemon juice, lemon rind, garlic, cumin, and paprika in a bowl and mix to combine. Pour mixture over the chicken and toss until each piece is evenly coated. Leave to marinate for 30 minutes.
4. Bake in the oven for 25-30 minutes or until chicken is fully cooked.
5. Slice chicken and serve with baby spinach salad.

To Make the Salad:

1. Combine all salad ingredients (baby spinach leaves, tomatoes, red onion, mint, lemon juice, olive oil, and black pepper) in a large bowl and toss.

This Chicken Coriander dish is a fresh, zesty, and nutritious meal that’s perfect for a quick weeknight dinner or meal prep. The vibrant marinade infuses the chicken with bold flavours, while the crisp baby spinach salad adds a refreshing balance. Store leftovers in an airtight container in the refrigerator for up to 3 days.