Chicken with garlic & lemon
Turn a quick and easy sandwich into a meal by adding a few select ingredients
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
- Make a deep cut into one side of each chicken breast and open it out like a book. Put a layer of clingfilm on top, then press down to flatten them further.
- Mix the garlic and thyme leaves with 2 tsp olive oil and spread over the chicken. Heat a non-stick frying pan and fry the chicken for 1-2 minutes on each side until cooked through (you shouldn't need any more oil).
- Pour over the lemon juice and season well. Put each chicken breast on a slice of toast and top with the rocket. Serve with a lemon wedge and drizzle over any pan juices.
Per serving
180 kcalories, protein 33.9g, carbohydrate 0.8g, fat 4.6 g, saturated fat 0.9g, fibre 0g, salt 0 g
Recipe from olive magazine, January 2007.
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Ingredients
- 2 skinless boneless chicken breast fillets
- 2 sprigs thyme leaves
- olive oil
- 1½ lemon , 1 juiced, ½ cut into wedges
- 2 crusty bread slices, toasted
- rocket to serve
- 1 garlic clove , crushed
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 15 mins
Ingredients
- 2 skinless boneless chicken breast fillets
- 2 sprigs thyme leaves
- olive oil
- 1½ lemon , 1 juiced, ½ cut into wedges
- 2 crusty bread slices, toasted
- rocket to serve
- 1 garlic clove , crushed
Per serving
180 kcalories, protein 33.9g, carbohydrate 0.8g, fat 4.6 g, saturated fat 0.9g, fibre 0g, salt 0 g
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16 January 2008
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