Lemon Pepper Chicken with Mint

SERVES 6

1 tablespoon ginger, minced
1 tablespoon garlic, minced
3 tablespoons vegetable oil
Salt to taste
1 tablespoon coarsely ground black pepper
3 tablespoons lemon juice
1 tablespoon fresh grated lemon zest
1 cup fi nely chopped fresh mint leaves
1 fresh green Chile pepper, minced
1 teaspoon ground turmeric
6 (4-ounce) chicken breasts, trimmed
1 large onion, thinly sliced

In a medium bowl, mix in the ginger, garlic, 1 tablespoon of oil, salt, pepper, lemon juice lemon zest, ½ cup mint, green chili and turmeric.

Add the chicken to the marinade and mix well. Cover and refrigerate for 2 to 3 hours.
Heat the remaining oil in a large nonstick skillet over medium-high heat and cook the onion, stirring until golden, about 5 minutes. Add the chicken and cook until brown, about 3 minutes on each side. Reduce the heat and continue to cook, covered until the chicken is tender about 5 to 7 minutes.

Serve garnished with mint.