This succulent spice rubbed chicken breast drizzled with Moroccan herb dressing is full of exotic Middle Eastern flavour. Just a handful of everyday spices allows you to create this incredibly aromatic chicken breast, which is guaranteed to be a delight at any dinner table occasion.

For the Brining:

• 2 garlic cloves, crushed

• 7 cups purified water

• 2 Tablespoons salt

• 1 Tablespoon coconut aminos

• 1 bay leaf

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon whole black peppercorns

• 1.1kg organic, skinless, boneless chicken breast

For the Spice Rub:

• 1 Tablespoon ground cumin

• 2 teaspoons curry powder

• 1 teaspoon chili powder

• 2 teaspoons all spice

• 1 teaspoon cinnamon

• 1 teaspoon black pepper

• 1 Tablespoon coconut oil, melted

For the Moroccan Herb Dressing:

• 1/4 cup lemon juice

• 1 garlic clove, minced

• 1/2 teaspoon cumin

• 2 teaspoons sweet paprika

• 1/2 teaspoon salt

• Dash of pepper

• 1/4 cup olive oil

• 1/4 cup fresh cilantro, minced


1. For the Brining: Place all of the brining ingredients into a large Ziplock bag. Add the chicken breasts. Place in the fridge for 2 full hours.

2. For the Spice Rub: Preheat the grill on high heat. Combine all of the spices in a small bowl and then add the melted coconut oil.

3. Remove the chicken from brine, rinse well and pat dry. Rub the spice mixture all over the chicken breasts. Place on the preheated grill for 4 minutes each side, with the lid closed. Remove once the chicken is cooked through.

4. For the Dressing: In a small bowl combine all of the ingredients together. Whisk until well combined.

5. Slice the cooked chicken breasts and top with a generous serving of dressing.

8 Servings

Nutritional Analysis: One serving equals: 244 calories, 12g fat, 657mg sodium, 2g carbohydrate, 1g fiber, and 30g protein