• Place the chicken breasts in a freezer bag, fold over the top and use a rolling pin or meat tenderiser to bash the chicken a little so it's roughly the same thickness. This ensures that the chicken will cook more evenly.
• Set aside
• Place the yogurt, chopped cilantro, lemon juice, minced garlic, cayenne pepper, ground cumin, salt and pepper into a small mixing bowl and combine.
• Pour the marinade into the bag with the chicken (first making sure that you didn't make any holes in the bag when you tenderised the chicken & swapping to a new bag if you did!!).
• Secure the bag, squidge the chicken around a bit to make sure the chicken in thoroughly covered with marinade and place in the fridge for at least 30 minutes (& overnight if required).

To Grill

• If you are using a grill pan or an outside grill, lightly oil the grate with a little calorie controlled oil and heat to a medium to hot heat.
• Use tongs to remove the chicken from the bag and place the chicken breasts on the the grate. Allow to cook until grill marks appear on the chicken breast about 4 - 5 minutes. Turn and repeat with the other side of the chicken breast.
• If the chicken is sticking when you try to turn it the first time - leave it to cook for a little longer - it will come away easier from the grill once the marinade start to brown more!
• The chicken needs to be THOROUGHLY cooked through and to reach an internal temperature of 165°F. This should take about 10 - 12 minutes but is very dependant on the size of your chicken breasts. It is important therefore to make sure that you check the temperature using a meat thermometer in the thickest part of the chicken breasts.
• Let the chicken rest for 3 - 5 minutes before slicing and serving.

To Oven Bake

• This recipe can also be oven baked (although it is my preference to use a grill pan!)
• Preheat the oven to 400°F / 200°C
• Place the chicken breasts in an oven proof dish and cover with the marinade.
• Check the chicken breasts after about 15 minutes to make sure they are not browning too quickly - if they are you can always place some kitchen foil over the top to prevent this.
• Cook for another 3 - 5 minutes.
• Again, it is very important that your chicken breasts reach an internal temperature of 165°F to ensure that they are cooked. Check with a meat thermometer in the thickest part of the chicken breast.
• Let the chicken rest for 3 - 5 minutes before slicing and serving.