Lemon Chilli Chicken

A simple and delicious recipe for a yummy chicken dish.

This quick meal is packed with tangy, lemon-infused spiciness, and is perfect for a fast weeknight dinner.

  1. Preheat oven to 180C. Slice the onions and fresh mint finely.
  2. Squeeze the lemons. Set the juice aside.
  3. Place the cherry tomatoes into a roasting dish and drizzle with a little olive oil. Scatter with mint. Roast for 15 minutes.
  4. Using a potato peeler, shave the courgettes lengthways into long ribbons until you’ve used up the entire courgette.
  5. Cut the chicken breasts into strips lengthways – about 4 strips per breast. Sprinkle with a little salt and pepper. Place a large non-stick frying pan with a few glugs of olive oil over MEDIUM heat. When the oil is hot, add the chicken strips, garlic, chilli, HALF the lemon juice and cook for 3 to 4 minutes on each side until nicely browned. Don’t overlap the chicken in the pan. If your pan is a little small, rather cook the chicken in batches. Once the chicken is cooked remove from the pan, set aside and cover with foil to keep warm.
  6. Using the same pan on medium heat, add the onions and a little oil and cook till translucent (about 5 minutes). Add the remaining lemon juice, salt and pepper and a little extra olive oil. Add the courgette strips and cook for a minute or two just till they just start to soften.
  7. To serve, place the chicken and tomatoes on the bed of courgette ribbons on each plate.