Egyptian Lemon and Garlic Chicken and Fresh Parsley Jasmine Rice.
Adapted for One from: Here
2 Chicken Breasts, Chopped
30ml Lemon Juice (With Extra for Drizzling)
1 Tsp Olive Oil
2 Cloves Fresh Garlic, Crushed and Chopped
1/4 Tsp Cumin
Salt and Black Pepper to Taste
Handful of Fresh Parsley Chopped
1. Mix Lemon Juice, Olive Oil, Cumin, Garlic Salt and Black Pepper together until smooth, add the meat and coat all over. Let sit for an hour in the fridge.
2. Preheat non-stick pan and when hot add Marinaded Meat. Cook on medium for 15 minutes or until Chicken is golden and cooked through.
3. Drizzle on Lemon and stir in Fresh Parsley. Serve on Rice. (Goes well with Fresh Parsley Jasmine Rice)