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Chicken breast with lemon, herbs and potatoes

Chicken breast with lemon, herbs and potatoes

Ingredients
o ½ skinless chicken breasts
o 2 tbsp olive oil
o 25 g parmesan
o lemon wedges
o 200 g potatoes

For the marinade
o 1 garlic clove
o 1 rosemary springs, leaves finely chopped
o 1 sage leaves, finely shredded
o ½ lemon juice
o 2 tbsp olive oil

Servings 1 person | Prep Time 15 minutes | Total Time 20 minutes (plus 2 hours marinating)

Nutrition per serving

350 calories, 14 g fat (4 g saturated), 18 g carbs, 13 g fiber, 34 g protein

Preparation

Mix Place the chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.

Marinade To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.

Cook Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins. Meanwhile, cook the potatoes and throw them in a medium heat pan.

Serve Put the chicken into a large bowl and add some seasoning. Toss together, then shave over the Parmesan. Serve the chicken, with lemon wedges to squeeze over.

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