Instructions: Combine ginger, garlic, 4 Tbsp. of the lemon juice, honey, chili powder, cornstarch, salt and pepper and melted butter in a blender and blend well to make a smooth paste. You may need to add some water or a little more lemon juice to make the paste a little runny. Stab chicken breasts all over with the point of a sharp knife. Rub the spice paste over the chicken and allow to marinate for at least 45 minutes (longer for a stronger flavor). Roast chicken breasts on a rack across a roasting pan at 400 degrees for 45 minutes or until meat is cooked through. Sprinkle chicken with the remaining 2 Tbsp. of lemon juice and coriander and serve over Cashew Rice (recipe follows).

Chefs Notes: Use skinless chicken breasts to cut down on the fat and calories.

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