Griddled chicken with lemon & thyme

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1. Mix the chicken breasts with the lemon zest, 2 tbsp lemon juice, the olive oil, garlic and thyme.
2. Season, then cook on a heated griddle or on a barbecue for 4-5 mins each side. Serve the chicken with a generous dollop of houmous, a drizzle of olive oil, plus the olives and lemon wedges.

PER SERVING

201 kcalories, protein 34g, carbohydrate 1g, fat 7 g, saturated fat 1g, fibre 0g, salt 0.21 g

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• tonymaynard

  06 September 2008

  tonymaynard rated and commented on this recipe

  

  Beware the cooking time of 4-5 minutes each side for the chicken breasts. I used a hot griddle pan for the alloted time and found the breasts totally raw inside. I had to butterfly each breast and give another 5 mins approx to cook through and at the same time keep the mashed and runner beans hot. In the end, got away with it and thoroughly enjoyed the fully cooked chicken!!!! Only 3 stars due to the timing.

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• Nick B

  15 June 2009

  Nick B rated and commented on this recipe

  

  Nice combination with the houmous but found it worked better with skin on chicken breasts, as it was a lot more tastier!

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Ingredients

• 4 skinless chicken breasts
• 1 lemon , grated zest and juice
• 2 tbsp extra-virgin olive oil , plus extra for drizzling
• 2 garlic cloves , crushed
• ¼ tsp dried thyme
• houmous , kalamata, olives and lemon wedges, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

Ingredients

• 4 skinless chicken breasts
• 1 lemon , grated zest and juice
• 2 tbsp extra-virgin olive oil , plus extra for drizzling
• 2 garlic cloves , crushed
• ¼ tsp dried thyme
• houmous , kalamata, olives and lemon wedges, to serve

PER SERVING

201 kcalories, protein 34g, carbohydrate 1g, fat 7 g, saturated fat 1g, fibre 0g, salt 0.21 g

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