Chicken breast strips are marinated in Damascus-style cumin, cinnamon and garlic spices, then pan-seared in olive oil in just a few minutes. Once cooled and packed into a picnic basket, this keto recipe also works as a light option for a brunch table.
Toss the chicken strips with the olive oil, crushed garlic, lemon juice, cumin, cinnamon, salt and black pepper.
Cook the marinated chicken strips in a hot pan, turning until every side is cooked through.
Let the cooked chicken sit until it reaches room temperature, then pack it into a picnic container.
Do not pack the chicken into its container until it has fully cooled to room temperature, or condensation will make it soggy. Carry it with an ice pack in the picnic basket to keep the cold chain unbroken.
If you double the spice mix and set part of it aside, you will have a ready-made Damascus blend for next time.
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