Salt and pepper chicken
(at time of publication)
- 1 lemon, juice
- 1 tablespoon rice bran oil
- 1 tablespoon finely chopped fresh thyme
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 3 cloves garlic, finely chopped
- 6 x 150g skinless chicken breasts
- olive spray oil
1 In a bowl, combine lemon juice, oil, thyme, salt, pepper and garlic. Mix well. Pour mixture over chicken, turning several times to ensure each breast is evenly coated. Cover and set aside to marinate for 5 minutes.
2 Place a ridged chargrill pan over a medium heat. Spray with olive oil. Cook chicken for 5-6 minutes each side until golden-brown and cooked through.
3 Serve with brown rice and a selection of green vegetables of your choice.
Make it vegetarian: Simply swap chicken for the same amount of firm tofu.
Allergy-friendly dinner party for six
Whether gluten-free, vegetarian, lactose intolerant or just plain picky, any one of these simple recipes will accommodate dietary requirements – while pleasing everyone’s taste buds at the same time!
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 0g
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