Emily Chan
-1/4 cup of fresh parsley
-2 tablespoons of fresh oregano
-1/2 teaspoon of cumin powder
-1/2 teaspoon of chili flakes
-1 teaspoon of salt
-1/2 teaspoon of black pepper
Directions:
Start by juicing the lemons, mincing the garlic, and chopping up the parsley and oregano.
In a large bowl, combine the lemon juice, olive oil, minced garlic, fresh parsley, oregano, cumin powder, chili flakes, salt, and pepper.
Next, slice the chicken in half horizontally to make four thin cutlets. Mix them into the bowl with the other ingredients.
Cover the bowl and place it in the refrigerator to marinate for thirty minutes or leave it overnight. Then, preheat an outdoor grill or a pan for grilling at 375 degrees Fahrenheit. Drizzle two tablespoons of olive oil into the pan.
