Thursday, 9 August 2012

Lemon Pepper Chicken

You can use almost any vegetables to stir fry here, I used bok choy, onions and green beans as that's what I had in my fridge. The chicken is very peppery and quite tangy!

Serves 2
Syn Free on Extra Easy

2 chicken breasts
1 tbsp black peppercorns
1 tsp cumin seeds
1 tsp paprika
1 tsp dried thyme
1 tsp celery powder
½ tsp salt
2 lemons
stir fry vegetables to serve

Remove the skin and any visible fat from the chicken breasts. Cut into small mini fillets and place in a bowl. Finely grate the zest from both lemons. Coarsely grind the herbs and spices in a spice grinder, and add the lemon zest. Pulse a few more times to mix well. Add the spice mix to the chicken fillets in the bowl, with the juice of one of the lemons. Mix well to ensure the fillets are evenly coated. Grill until cooked through and beginning to brown. Serve with stir fried vegetables of your choice and the other lemon cut in two to squeeze over if desired. 


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