- 0:04 Prep
- 0:06 Cook
- 4 Servings
- Easy
Perfect for balmy summer nights, this easy glazed chicken combines bright notes of lemon, honey and thyme. Served with chargrilled zucchini and peppery rocket, it’s a fuss-free feast.
Ingredients
- 2 tablespoons olive oil, plus extra to drizzle
- 2 tablespoons honey, warmed
- 1 tablespoon thyme leaves
- Zest and juice of 1 lemon
- 4 x 180g chicken breast fillets
- 2 zucchini, thinly sliced lengthways
- 100g rocket leaves
- Crusty bread, to serve
- Extra lemon wedges, to serve
Method
- Step 1Preheat a chargrill or barbecue to high. Combine oil, honey, thyme and lemon zest in a bowl. Season.
- Step 2Slice each chicken breast at an angle into 3 thin escalopes. Brush honey mixture over chicken and zucchini. Cook chicken for 2 minutes each side or until lightly charred and just cooked. Set aside to rest. Cook zucchini for 11/2 minutes each side or until lightly charred and tender.
- Step 3Place the rocket and zucchini in a bowl. Drizzle over lemon juice and extra oil, then toss to combine.
- Step 4Serve the zucchini salad topped with chicken, with crusty bread on the side.
- Author: Warren Mendes
- Image credit: Mark Roper
- Publication: Taste.com.au
