Servings: 2
Ingredients
- Chicken breast (boneless, skinless): 2 pieces (about 150g each)
- Olive oil: 1 tbsp
- Garlic, minced: 2 cloves
- Lemon juice: 1 tbsp
- Black pepper powder: ½ tsp
- Salt: To taste
- Paprika (optional): ½ tsp
- Dried oregano or mixed herbs: ½ tsp
- Red chili flakes (optional): ¼ tsp
- Fresh coriander or parsley, chopped: 1 tbsp
Prepartion
In a bowl, mix olive oil, garlic, lemon juice, black pepper, salt, paprika, oregano, and chili flakes.
Coat the chicken breasts with the marinade and let them sit for at least 30 minutes (or overnight for better flavor).
Heat a grill pan or a regular pan over medium-high heat. Lightly grease with oil.
Place the marinated chicken on the hot grill.
Cook for about 5-6 minutes per side, flipping once, until the chicken is golden brown and cooked through.
Use a fork to check if the juices run clear, or a meat thermometer (internal temp: 75°C or 165°F).
Let the chicken rest for 5 minutes before slicing.
Garnish with fresh parsley and serve with roasted vegetables, salad, or a yogurt dip.
Notes
- For extra flavor, add a little Greek yogurt to the marinade.
- Pair with quinoa, brown rice, or whole wheat roti for a balanced meal.
- Use air-fryer or oven baking (200°C for 20 minutes) as an alternative cooking method.
