Israeli Spice Chicken
Ingredients
- 2 ea Chicken breast, skinless and boneless
Israeli Spice Mixture
- 3/4 tbsp Paprika
- 3/4 tbsp Cumin
- 1/2 tsp Dried oregano
- 1/2 tsp Coriander - ground
- 1/2 tsp Red pepper flakes
- 3/4 tsp Kosher salt
Instructions
- Lightly spray a casserole dish
- Add a tablespoon or two of olive oil to the spice mix to create a paste and rub the paste all over the chicken breasts.
- Place the chicken breasts in the casserole, cover with cling film or foil and refrigerate for 4 hours or overnight.
- Preheat an oven to 375º F.
- Bake until the chicken reaches an internal temperature of 180ºF, about 30 minutes.
- Slice each breast into 4 large pieces and serve with herbed couscous pilaf and carrots