Ingredients
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)
Method
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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.
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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.
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Slice the chicken into thick slices and serve with Minty Couscous and steamed vegetables on the side. Serve with lemon wedges.
MINTY COUSCOUS
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.