This is some of the best chicken I have ever made…and that’s really saying something. Pairs fabulously with my Spanish potatoes, would be great to turn into a burrito, or just eat it on its own. The lemon makes it taste sparkly and very bright, and the herbs make it fresh and delicious. What a meal.
- 3 garlic cloves
- 1 1/2 sprig rosemary
- Small bunch of cilantro
- 3 small chicken breasts, sliced into thin strips
- 1/4 teasp cumin
- 1/4 teasp paprika
- Lemon juice
- 1 teasp dijon mustard
First, dice the garlic and 1 sprig of rosemary as small as you can get it. Marinate the chicken with 1 tablespoon of lemon juice, 1 tablespoon olive oil, the cumin, paprika, garlic and rosemary. Cover and refrigerate for 2-4 hrs.
Make the sauce (almost a chimichurri sauce). Dice the remainder of the rosemary and one handful of cilantro as small as you can get them. Combine with two tablespoons lemon juice, the mustard, and whisk in about 1 1/2 tablespoons olive oil. Set aside for now.
Heat a small amount of olive oil in a cast iron pan to medium high heat. Add the chicken in a single layer, being careful not to crowd the pan. As each piece finishes cooking, remove and add another.
Serve with the lemon herb sauce drizzled on top. Enjoy!