Lemon chicken with warm fennel salad
1 zest(s) of 1, plus wedges to serve
Lemon Juice, Fresh
3 clove(s), crushed
10 g, chopped
Sainsbury's Extra Virgin Olive Oil
Chicken breast, skinless, raw
Calorie controlled cooking spray
- In a large bowl, mix together most of the lemon zest with the juice, garlic, oregano and half the oil to make a marinade. Season well. Pound the chicken between two sheets of baking paper with a rolling pin to 1cm thick. Coat it in the marinade, then cover and let marinate for 1 hour at room temperature or 2 hours in the fridge.
- Meanwhile, cut the fennel into thin slices across the root (reserving the fronds) and transfer to a bowl with the remaining lemon zest and oil. Season and toss gently to coat.
- Mist a griddle pan with cooking spray and set over a medium-high heat. Shake off excess marinade from the chicken pieces and griddle for 4-5 minutes on each side until lightly browned and cooked through. Transfer to a plate to rest for 5 minutes.
- Griddle the fennel in the same pan for 2-3 minutes on each side until lightly charred and tender. Then griddle the lemon halves, cut side down. Serve the chicken with the grilled fennel, sprinkled with the reserved fronds and griddled lemon halves.