This is such a refreshing dish with fresh ingredients, and it is packed full of protein. This recipe serves 4.

Ingredients:

For the chermoula:

-2 chili peppers, minced

-2 tsp cumin

-5 cloves garlic, crushed

-2 tsp parsley

-3 tsp smoked paprika

-1 tsp cayenne pepper

-juice of 1 lemon

-1/4c evoo

-1 tbsp rice wine vinegar

-salt and pepper, to taste

-2 – 8oz boneless skinless chicken breasts, cubed

1/2c cilantro, rough chopped

For the mint sauce:

-1/4c mint, rough chopped

-1 3″ piece cucumber, peeled and grated – reserve juices.

-juice of 1/2 a lemon

-1 tsp each sugar and salt

-1 1/2c plain greek yogurt

Mix all marinade ingredients together, including the chicken. Marinate at least 2 hours or over night.

Reserve marinade. Heat a large sauce pan over medium heat. Add a little evoo. Add your chicken. Cook through. Add 1 cup of the marinade. Bring to a boil, and then simmer.

For the mint sauce – combine all ingredients.

Serve the chicken over a bed of rice, and add the mint sauce on top. Add your cilantro. Mix, and enjoy!