Moroccan Chicken

Chicken

4 (6 oz) of organic boneless skinless chicken breasts

1/4 cup avocado oil

2 Tablespoon fresh lemon juice

1 Tablespoon of fresh minced garlic (3 cloves)

1 1/2 Tablespoon peeled and minced fresh ginger

1 1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon turmeric

1/2 cup chopped fresh cilantro

Salt and freshly ground black pepper to taste

Step 1: Use a meat tenderizer to pound your chicken breast until it's even.

Step 2: In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper.

Step 3: Place chicken in a gallon size resealable bag or plastic container. Pour your marinade over the chicken and use your hands to make sure all of the chicken is covered in marinade.

Step 4: Transfer to the refrigerator and allow to marinate at least 2 hours (I did mines overnight).

Step 5: Preheat a grill to 425 degrees Fahrenheit.

Step 6: Grill chicken until center registers 165 degrees Fahrenheit on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.

Step 7: Enjoy.  Goes great with quinoa salad, or a green salad.