Lemon and Thyme Chicken Breast
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Recipe serves 4
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Preparation Time
15 min
- Cooking Time
15 min
Ingredients
- 2 Knorr Chicken Stock Cubes
- 1 lemon
- 3tbsps olive oil
- 4 chicken fillets
- Fresh thyme, as much as you like
- For the bean salad:
- 4tbsps mayonnaise
- 200g broad beans
- 200g peas
- 225g basmati rice, cooked
- ½ bunch spring onions
- Fresh chives
Method
- Make a paste with the Knorr Chicken Stock Cubes and the olive oil. Chop the thyme and add it into the paste along with the juice from half of the lemon.
- Massage the paste over the chicken fillets, so that it’s evenly spread.
- Place the chicken breasts in a fish cage – it’s delicate, plus you won’t burn your fingers. If you don’t have one, don’t worry – just place the breasts on the barbecue. Cook for approximately 7–9 minutes depending on the heat.
- Meanwhile make your salad. Add mayonnaise to the shelled broad beans, peas and cooked rice.
- Turn the chicken, open up the cage and add some more fresh thyme. Cook for a further 7–9 minutes until cooked through.
- Remove the chicken from the heat and squeeze over the juice from the remaining lemon along with a drizzle of olive oil. Arrange the bean salad onto plates garnished with spring onions and chives, and then place the chicken on top.
