2 tablespoons lemon juice
2 teaspoons fresh lemon thyme leaves
2cloves garlic, crushed
1 tablespoon olive oil
6 small chicken breast fillets, trimmed of all visible fat
Minty Couscous, to serve (see below)
Whisk lemon juice, thyme, garlic, olive oil and 1 teaspoon cracked black pepper together in a bowl. Add chicken and turn to coat. Set aside to marinate for 5 min or up to 30 min.
Heat a large non-stick or chargrill pan over medium heat and spray with oil. Drain chicken and cook for 10 min turning occasionally or until cooked through.
Slice the chicken into thick slices and serve with Minty Couscous and steamed vegetables on the side. Serve with lemon wedges.
Prepare a 200g packet Roasted Vegetable couscous as directed on packet. Squeeze over the juice of 1 small lemon and add 2 sliced spring/green onions and 1/4 cup fresh mint leaves, toss to combine.