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
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