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Prep/Cook: 10/20 min     £3.15     Difficulty: ◉◉     Serves: 4

Ingredients

  • 4 chicken breasts
  • 2 tsp olive oil
  • 1 1/2 lemons, zested
  • 1/2 tsp dried thyme or chilli flakes

    For the salad

  • 1 x broccoli head, broken into florets, stalk cut into thin batons
  • 2 garlic cloves, thinly sliced
  • 25g (1oz) flaked almonds, toasted
  • 50g (2oz) raisins
  • 1 x 250g tub courgette spaghetti

    For the dressing

  • 1½ lemons, juiced
  • 1 tbsp extra-virgin olive oil
  • 1 tsp sugar

Method 

  • To make the salad, cook the broccoli and garlic in a pan of boiling water for 2-3 minutes, until the broccoli is al dente. Drain and cool for 10 minutes.
  • Meanwhile, sandwich each chicken breast between 2 sheets of clingfilm on a chopping board. Using a rolling pin, bash until flattened to about 1/2cm (1/4in) thick. Rub with the olive oil, sprinkle with the lemon zest and thyme or chilli. Season well.
  • To make the dressing, whisk the lemon juice, oil and sugar in a bowl with some seasoning.
  • Put the broccoli, garlic, almonds, raisins and courgette in a bowl. Pour over the dressing and toss to coat; set aside until needed.
  • Heat a griddle pan on the hob. Add the chicken and griddle for 3-4 minutes on each side, until cooked through with no pink meat showing. Serve the chicken with the courgetti.


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