We are hooked on this quick and delicious dish using chicken thighs. It’s easy to make and great value for money – the perfect summer chicken dinner.
SERVES 6 – PREP 20 mins – COOK 15 mins
3 garlic cloves, crushed
Zest and juice 2 lemons
6 sprigs thyme (or 2tsp dried)
2tbsp olive oil
100g baby spinach leaves
½ red cabbage. Shredded
4 carrots, cut into ribbons
1tbsp balsamic vinegar
New potatoes, to serve
1 Pull off the skin from the chicken thighs. Put one between 2 sheets of baking parchment and bash with a roling pin or meat tenderizer to flatten. Repeat with the other chicken thighs.
2 Put the chicken into a shallow dish, season generously with salt and ground black pepper. Add all the lemon zest and half the juice, then sprinkle on the thyme.
3 Heat a griddle or heavy based pan. Fry for 15 mins, turning as needed until golden brown and cooked through.
4 Mix together the spinach, red cabbage and carrots.
5 Divide the salad between the plates, top with the chicken, then squeeze on the remainining lemon juices on the chicken, drizzle balsamic vinegar on the salad and pour over any cooking juices. Serve with new potatoes.
PER SERVING: 152 cals, 6g fat (1g saturated) , 7g carbs