INGREDIENTS:
- 1 ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- ¼ cup extra virgin olive oil
- ½ cup yellow onions, sliced
- 2 cloves garlic, roughly chopped
- 2 springs fresh thyme
- 3 sprigs rosemary
- 1 pound of chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
- 1 lemon, sliced into 4 wedges
INSTRUCTIONS:
- In a small bowl, combine the spice mix together; cumin, coriander, onion powder, garlic, paprika, pepper and salt. Set aside.
- Evenly coat both sides of the chicken breast with ½ teaspoon of the spice mix on each side (1 teaspoon total).
- Add ¼ cup olive oil to a large sauté pan and heat oil over medium high heat. Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously. Move the onions to the outer edges of the pan, and place the 4 pieces of chicken in the center of the pan. Add the springs of rosemary and thyme into the pan so the flavor if the herbs are infused in the cooking oil.
- Sauté the chicken breasts for 3 minutes, until the surface is nicely browned. Lower heat to medium, flip over each piece of chicken and cook for 4 to 5 minutes, or until the temperature reaches 160°F - 165°F. Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
- Remove the chicken from the pan and serve with your favorite sides. Enjoy!
Source: Jessica Gavin
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