Lemon & chilli chicken courgetti
Chicken breast, skinless, raw
1 zest(s) of 1, save a little for serving
2 clove(s), 1 crushed, 1 sliced
180 g, halved
Chilli, Green or Red
2 individual, 1 finely chopped and 1 sliced to serve
Olives, in Brine
60 g, green, pitted, halved
3 medium, spiralised
10 sprig(s), fresh, small bunch, leaves roughly chopped
- Put each chicken fillet between two sheets of clingfilm and flatten with a rolling pin to a thickness of approximately 2cm. Transfer the chicken to a large bowl with half the lemon zest and juice, and all of the crushed garlic. Season well and turn until the chicken is evenly coated.
- Heat half the oil in a large nonstick griddle or frying pan over a medium heat then cook the chicken for 5 minutes each side, or until golden and cooked through – you may need to do this in batches. Transfer the chicken to a plate, cover with kitchen foil to keep warm and set aside.
- Meanwhile, heat the remaining oil in a separate frying pan set over a medium heat. Cook the sliced garlic, tomatoes, chopped chilli and olives for 3-4 minutes. Add the courgetti and the remaining lemon zest and juice and stir-fry for 1-2 minutes or until the courgetti is tender. Season to taste.
- Serve the chicken and courgetti garnished with the parsley, sliced chilli and extra lemon zest.