What you’ll need

Serves 2

  • 2 chicken breasts, about 120 g each
  • 1 tablespoon fresh rosemary leaves
  • 1 clove garlic, thinly sliced
  • 1 shallot, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1 tablespoon olive oil

The easy bit

  1. Place chicken in a shallow dish.
  2. In a separate bowl, combine rosemary, garlic, shallot, lemon juice and zest.
  3. Whisk in the olive oil, then pour over the chicken.
  4. Cover and refrigerate for 2 hours.
  5. Preheat oven to 180°C.
  6. Remove the chicken from the marinade, place on a roasting tray and bake for 20 minutes or until cooked through.
  7. Serve chicken with a tomato and herb salad.

Tip: This dish can be left to marinate overnight, which really brings out the flavours.

  • Energy 141 kcal
  • Protein 13g
  • Fat 10g
  • Carbs 0g
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