Don’t think dinner can get any easier than this. I marinated the chicken in the morning and kept the salt off until popping the chicken breasts on the BBQ.
Place 1 teaspoon each of cumin and sea salt flakes and 1 tablespoon each of lemon juice and olive oil in a bowl and mix to combine. Brush over 4 x 200g chicken breast fillets and cook on a char-grill pan or BBQ over a medium-high heat for 6 mints each side or until cooked through. Serve with hummus and a couscous, roasted capsicum (bell pepper), cherry tomato and parsley salad.