3tablespoonslemon juiceor the juice of 1 medium lemon
CIlantro leavesto garnish (optional)
Instructions
In a small mixing bowl, mix together the cumin, salt, turmeric, garlic powder, and black pepper until combined.
Sprinkle each chicken piece a heaping teaspoon of the seasoning blend. Gently rub the seasoning blend into the meat.
Preheat a large non-stick skillet over medium heat. Add the oil and heat until it sizzles when flicked with water.
Add the chicken to the skillet, being careful not to overcrowd the pan, and cook for 8-12 minutes (depending on the thickness of your chicken), turning the chicken every 2-3 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Squeeze or drizzle the lemon juice over the chicken pieces. Serve hot!
Notes
1. Recipe leftovers last covered in the refrigerator for 4-5 days. They do not freeze well.2. To grill this chicken: Season the chicken as directed and then grill the chicken over medium or medium-high heat for 8-10 minutes, turning every 2-3 minutes, or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.3. To bake this chicken:
Preheat your oven to 425 degrees Fahrenheit
Spray your baking dish with non-stick cooking spray
Add the chicken to the pan and cover with aluminum foil.
Bake the chicken for 10 minutes.
Remove the foil and bake the chicken for another 10 minutes, or until it's cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
Squeeze the lemon juice over the chicken and enjoy!
4. This recipe is the quickest with boneless skinless chicken breasts or thighs, but you can also make it with bone-in chicken. Bone-in chicken cooks the best on the grill or in the oven. Add 5-10 minutes of cooking time for either method or until the internal temperature of the chicken has reached 165 degrees Fahrenheit.