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Flash-in-the-Pan Lemon Mint Chicken

Here’s a simple and easy dinner for those busy week nights. This dish can be served with your favourite side of grains and vegetables.
Serves: 4

Ingredients

1 tsp ground cumin
½ tsp ground ginger
½ tsp salt
⅛ tsp cayenne pepper (optional)
4 boneless, skinless chicken breasts
2 tsp olive oil
1 lemon
2 tsp liquid honey
2 tbsp chopped fresh mint, coriander or parsley

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

  1. In a small bowl, stir cumin with ginger, salt and cayenne if using. Sprinkle over both sides of chicken. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken and cook until cooked through and a deep golden brown on both sides, adjusting heat as necessary, about 5 to 6 minutes a side.

  2. Meanwhile, finely grate 1 tsp (5 mL) peel from lemon and squeeze out 2 Tbsp (30 mL) juice into a small bowl. Stir in honey. Once chicken is cooked add lemon juice mixture, turning chicken several times and swishing in lemon juice for about 1 minute. Serve chicken with any pan juices and mint sprinkled over top.

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