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Griddled chicken with chilli, lemon & thyme
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2 tbsp olive oil
1 small lemon, thinly sliced
4-5 sprigs fresh thyme
1 red chilli, deseeded and sliced
½ tsp sumac
300g pack essential Waitrose British Chicken 2 Breast Fillets (or use 150g pack 2 pheasant breast fillets as an alternative)
1. Mix together the oil, lemon slices, thyme, red chilli, sumac and seasoning in a medium freezer bag. Add the chicken breasts, seal the bag and rub very thoroughly to coat the meat. Place in the fridge and leave to marinate for at least half an hour, or for up to 12 hours.
2. Heat a griddle pan or frying pan until very hot. Cook the chicken for 8-12 minutes, turning once, until cooked through and well browned. Add the lemon slices to the pan for the last 3-4 minutes and cook until charred on both sides. Serve with baked potatoes and steamed kale.
Typical values per serving:
20mg vitamin C per serving.