Chilli Lime Chicken

This recipe is adapted from Rachael Ray's cookbook Yummo. You can find the original recipe here

Serves 4

4 skinless chicken breasts
1 clove garlic, minced
1 tbsp mild chilli powder
1 1/2 tbsp ground cumin
1 lime, zested and halved
1tbsp olive oil
Salt and freshly ground black pepper

1. Make light score marks in the chicken breasts, using a ziplock freezer bag (or similar), combine the garlic, chilli powder, cumin and lime zest. Drizzle the oil into the bag and season with salt and pepper. Add the chicken, seal the bag and shake to distribute the marinade. Refrigerate for 1/2-2 hours,
2. Heat up either a bbq, griddle pan or 'health' grill. Cook the chicken for 6-7 minutes per side, or until cooked through (if  you are using a 'health' grill this is probably just 6-7 minutes total). Transfer to a platter and squeeze the lime juice on top.
3. Serve with some basmati rice and a side salad.