1⁄2 tsp ground cumin
1 Tbsp lemon zest, shredded
1 Tbsp lemon juice
1 table spoon olive oil
1⁄2 tsp ground cinnamon
4 x 100g chicken breast fillets, trimmed
1⁄2 cup whole almonds
2 Tbsp currants
8 sprigs oregano
Method Serves: 4 – 18mins
1. Preheat oven to 200°.
2. Place cumin, zest, juice, oil & cinnamon in a large bowl & mix to combine. Add the chicken & toss to coat.
3. Place the chicken in a baking dish lined with non-stick baking paper. Sprinkle the almonds, currants & oregano over the chicken.
4. Roast for 14-18mins or until the chicken is just cooked through
Recipe courtesy of Julie Masci, New Life Nutrition