1. Preparation: 15 minutes
2. Marinating: 30 minutes (optional but recommended)
3. Cooking: 20-25 minutes

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons baharat spice blend
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• Salt and black pepper to taste
• 2 cloves garlic, minced
• 1 lemon, juiced
• Fresh parsley, for garnish

Marinate the Chicken (optional but recommended):

• In a bowl, combine the olive oil, baharat spice blend, paprika, ground cumin, ground coriander, ground cinnamon, ground cloves, salt, black pepper, minced garlic, and lemon juice. Mix well.
• Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Ensure that the chicken is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavours to meld.

Cook the Chicken:

• Preheat your oven to 180°C (350°F) or Gas Mark 4.
• Heat an ovenproof frying pan over medium-high heat. Add a bit of olive oil to prevent sticking, if necessary.
• Remove the chicken from the marinade and place it in the hot pan. Sear the chicken for 2-3 minutes on each side until it develops a nice golden-brown crust.
• Transfer the pan to the preheated oven and bake for 12-15 minutes or until the chicken reaches an internal temperature of 75°C (165°F) and is no longer pink in the centre.

Serve:

• Once cooked, remove the chicken from the oven and let it rest for a few minutes.
• Garnish with fresh parsley.
• Serve hot with your choice of side dishes such as couscous, rice, or a fresh salad.

• Calories: Approximately 280 kcal
• Protein: Approximately 30g
• Carbohydrates: Approximately 4g
• Fat: Approximately 17g
• Sugar: Approximately 1g