Griddled Chicken with Roasted Courgette & Feta

• 4chicken breasts, about 600 g total
• 3courgettes, sliced lengthways
• 2red peppers, quartered
• 80 gfeta, crumbled
• 3 tbspgarlic-infused olive oil
• 1 tspdried oregano
• 30 mllemon juice
• 15 gbasil leaves, torn
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. Toss the courgettes and red peppers with 2 tbsp of the garlic oil, season generously, and spread out on a large tray. Roast for 25 minutes, until the courgettes are tender with golden edges and the peppers have collapsed and started to char at the tips. Flatten the thick ends of the chicken breasts to about 2 cm with a rolling pin between sheets of baking paper.
2. 2While the vegetables roast, rub the flattened chicken with the remaining 1 tbsp garlic-infused oil, oregano, 15 ml lemon juice, salt and black pepper. Leave for 10 minutes.
3. 3Heat a griddle or heavy frying pan over medium-high heat. Cook the chicken for 5–6 minutes on each side, in two batches if necessary, until the thickest part reaches 75°C for 30 seconds.
4. 4Rest the chicken on a board for 5 minutes; this is important if you want it juicy. Slice on the diagonal into thick pieces.
5. 5Serve the sliced chicken over the roasted vegetables. Scatter with feta and torn basil and spoon over the remaining 15 ml lemon juice.

Per serving

kcal

448

protein

52.2g

fibre

3.8g

carbs

11.8g

fat

20.7g