Griddled chicken with almond courgetti

SERVES 4

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.

WHAT YOU’LL NEED:

4 chicken breasts 2 tsp olive oil 11/2 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

METHOD:

To make the salad, cook the broccoli and garlic in a pan of boiling water for 2-3 minutes, until the broccoli is al dente. Drain and cool for 10 minutes.

Meanwhile, sandwich each chicken breast between 2 sheets of clingfilm on a chopping board. Using a rolling pin, bash until flattened to about 1/2cm 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 and add the chicken pieces and griddle for 3-4 minutes on each side, until cooked through with no pink meat showing.

Serve the chicken with the courgetti.

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