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Griddled chicken with almond courgetti recipe
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A virtuous supper of simple griddled chicken breast served alongside a broccoli, courgetti, almond and raisin salad. This fuss-free and delicious family meal is ready in just 30 minutes. See method
Ingredients
- 4 chicken breasts
- 2 tsp olive oil
- 1 ½ lemons, zested
- 1/2 tsp dried thyme or chilli flakes
For the salad
- 1 x broccoli head, broken into florets, stalk cut into thin batons
- 2 garlic cloves, thinly sliced
- 25g (1oz) flaked almonds, toasted
- 50g (2oz) raisins
- 1 x 250g tub courgette spaghetti
For the dressing
- 1½ lemons, juiced
- 1 tbsp extra-virgin olive oil
- 1 tsp sugar
If you haven't got spaghetti, try using linguine instead
Each serving contains
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Energy
1335kj
317kcal
16%
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Fat
10g
15%
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Saturates
2g
8%
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Sugars
13g
14%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 15g
Protein 42.3g
Fibre 3.3g
Method
- To make the salad, cook the broccoli and garlic in a pan of boiling water for 2-3 mins, until the broccoli is al dente. Drain and cool for 10 mins.
- Meanwhile, sandwich each chicken breast between 2 sheets of clingfilm on a chopping board. Using a rolling pin, bash until flattened to about 0.5cm thick. Rub with the olive oil, sprinkle with the lemon zest and thyme or chilli. Season well.
- To make the dressing, whisk the lemon juice, oil and sugar in a bowl with some seasoning.
- Put the broccoli, garlic, almonds, raisins and courgette in a bowl. Pour over the dressing and toss to coat; set aside until needed.
- Heat a griddle pan on the hob. Add the chicken and griddle for 3-4 mins on each side, until cooked through with no pink meat showing. Serve the chicken with the courgetti.
Tip: Turn this into an alfresco dinner by cooking the chicken on the barbecue instead. Cook as above and check it is fully cooked through with no pink meat showing before serving.
See more Quick and healthy recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.