This recipe is so easy, and great on a week night. Marinate right when you get home, and after you’re done getting settled, the chicken will be ready to cook.
2 chicken breasts, boneless, skinless
½ tsp cumin
½ tsp coriander
1 tsp garlic
2 tbs mint, sliced in a chiffonade
1 tbs olive oil
Kosher salt and pepper to taste
Mix the cumin, coriander, garlic, 1 tbs mint and olive oil in a small bowl. Season with salt and pepper to taste. Add chicken and marinate for ½ hour.
Preheat oven to 375F. Cook chicken on a baking sheet until fully cooked, about 20-30 minutes. Let rest for 5 minutes to reabsorb the juices. Top with remaining 1 tbs of mint and pan juices.