Make chicken even more appetising with the addition of spices and enhance the depth of flavour by pairing it with yoghurt and braised baby carrots
4 Servings
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  • 800 g (4 pcs) chicken breast fillets
  • 1 lemon
  • 2 tsps ground coriander
  • 2 tsps ground cumin
  • 2 large green chillies, chop finely
  • 1 tbsp extra virgin olive oil
  • 250 ml vegetable stock
  • 2 bunches baby carrots, trim and scrub clean
  • 1 cup fresh coriander sprigs
  • Greek style yoghurt, to serve
  • Couscous, to serve

Slice chicken breasts in half lengthways to make two flat fillets. Remove rind from the lemon with a vegetable peeler. Squeeze the juice into a large bowl and add spices, chilli and oil; stir to combine. Add chicken and toss to coat. Set aside to marinate.


Pour vegetable stock into a large saucepan. Add lemon rind and carrots. Bring to boil, then reduce heat and cook, covered, for 5 mins. Remove the lid and cook for a further 5 mins or until tender.


Heat a large non-stick frying pan over medium-high fire. Cook the chicken fillets for a few minutes on each side or until just cooked through.


Serve the chicken with carrots, some of the cooking liquid, coriander sprigs, a dollop of yoghurt and couscous, if you like.

Photo: Bauer / Rob Shaw

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