4 skinless organic chicken breasts
juice and zest of 1 large lemon
1/4 tsp chilli flakes
2 tbsp olive oil
1 garlic clove, finely chopped
a sprig of rosemary
Place the chicken breasts between two sheets of clingfilm and flatten with a rolling pin until they are about 5mm thick.
Place them in a dish with the lemon juice and zest, chilli flakes, olive oil, garlic and the leaves from the sprig of rosemary. Set aside to infuse for an hour.
Heat a griddle pan until smoking hot, then reduce the heat. Add the chicken and cook for approximately 3 minutes on each side - checking the meat is cooked through. Transfer to a board and rest for a couple of minutes.
Serve with either a crisp green salad, roast vegetable tabbouleh or in a ciabatta roll with rocket and mayonnaise.