Zingy Lemon Chicken Recipe
When the weather is warm we don’t want to be eating anything too heavy but a salad can often seem boring.
Not with this zingy lemon chicken recipe! Throw it in your salad or serve among the BBQ meats for liven things up.
Zingy Lemon Chicken
Serves: 4
Ingredients:
2 slices of Roberts Speciality White Sourdough Bloomer, crusts removedâ¨
4 chicken breasts
1 lime zest and juice
1 lemon zest and juiceâ¨
A handful of parsley and basil, chopped
4 tbsp of olive oilâ¨
Sea salt and black pepper to taste
Method:
Carefully butterfly cut the chicken breasts to open into two halves. Place the chicken breasts on a roasting tray lined with greaseproof paper.â¨
Rip the bread into small pieces and mix with the chopped herbs. Mix the olive oil with the juice and zest of both the lime and lemon. Sprinkle the bread topping over the chicken, then drizzle with the zingy oil.
Place in the oven at 180°C/Gas Mark 4 /356°F for 10 minutes and check that the chicken is cooked through before serving.
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