Cooking time: 35 minutes
4 Boneless Chicken Breasts
1/2 Lemon, grated zest and Juice
2tbsp Oil or Butter
Chicken breasts, lightly coated in a herb crust with a hint of lemon, makes a simple supper served on a bed of new season vegetables.
- words: Jo Arnell
- pictures: David Merewether
You may also like
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...
This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...
Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...