Flash-in-the-Pan Lemon Mint Chicken

Prep Time:
Cook Time:
Serves: 4

Here’s a simple and easy dinner for those busy week nights. This dish can be served with your favourite side of grains and vegetables.


1 tsp (5 mL) ground cumin
1/2 tsp (2.5 mL) ground ginger
1/2 tsp (2.5 mL) salt
1/8 tsp (0.5 mL) cayenne pepper (optional)
4 boneless, skinless chicken breasts
2 tsp (10 mL) olive oil
1 lemon
2 tsp (10 mL) liquid honey
2 tbsp (30 mL) chopped fresh mint, coriander or parsley


1 In a small bowl, stir cumin with ginger, salt and cayenne if using. Sprinkle over both sides of chicken. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken and cook until cooked through and a deep golden brown on both sides, adjusting heat as necessary, about 5 to 6 minutes a side.
2 Meanwhile, finely grate 1 tsp (5 mL) peel from lemon and squeeze out 2 Tbsp (30 mL) juice into a small bowl. Stir in honey. Once chicken is cooked add lemon juice mixture, turning chicken several times and swishing in lemon juice for about 1 minute. Serve chicken with any pan juices and mint sprinkled over top.