- Mix the spices in a bowl with the oil, rubbing the mix all over the chicken breasts. Then squeeze the lemon juice over the chicken and leave it in the fridge for 4 hours for the flavours to infuse.
- Place the chicken breasts on a bed of chopped peppers in an ovenproof dish and cook for 25 minutes or until chicken is cooked through.
- Serve the chicken and peppers with a Lebanese- style salad of chopped parsley, onion, tomato, cucumber and sweet potato chips.
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