Ingredients (Serves 1)
1 tbsp finely grated lemon zest (use an unwaxed lemon)
The juice of 1 lemon
1 tsp dried Italian seasoning or thyme
½ tsp sea salt
½ tsp ground black pepper
1 tbsp avocado or olive oil
150g chicken breast mini fillets
150g courgette, sliced
100g yellow or orange bell pepper, deseeded and diced
4 cherry tomatoes, halved
A handful of mixed lettuce leaves
10g basil pesto
Nutrition
Per serving: 376 calories, 16g fat, 14g carbs, 44g protein
Preparation
Place the lemon zest, juice, dried herbs, half of the sea salt and black pepper and half of the oil in a bowl and stir well
Add the chicken and stir well to coat. Set aside for 5 minutes
Place a griddle pan or skillet over a medium flame
Add the chicken and fry for 4 minutes on each side. When cooked, transfer to a plate
Place the courgette, pepper and tomatoes in a bowl
Top with the remaining oil and season with the remaining sea salt and black pepper. Stir well
Pour the vegetables into the griddle pan and fry gently for 2–3 minutes on each side, or until lightly charred and softened
Place the lettuce leaves in a large bowl
Add the chicken, cooked vegetables and pesto and toss lightly.
Transfer to a serving bowl and enjoy