Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- Juice of 1 lemon
- Fresh cilantro, chopped, for garnish
If you’re missing any of these spices, don’t worry! You can substitute with what you have on hand. For instance, if you don’t have smoked paprika, regular paprika will still add a lovely flavor.
Instructions
- Preheat your oven to 400°F (200°C). While the oven heats up, prepare your chicken by patting it dry with paper towels. This helps the spices adhere better and ensures a crisp exterior.
- In a small bowl, combine the cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), salt, and black pepper. Mix well.
- Rub the spice mixture all over the chicken breasts, ensuring they are evenly coated. This step reminds me of helping my Abuela with her spice rubs, always using our senses to guide us.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for about 2-3 minutes on each side, until golden brown.
- Add the minced garlic to the skillet and sauté for another minute until fragrant. Then, squeeze the lemon juice over the chicken.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
- Remove from the oven and let the chicken rest for a few minutes before slicing. Garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International