A week night summer meal doesn’t get any simpler than this delicious classic. Serve with an in season salad comprising avocado, lettuce, asparagus, capsicum and cucumber.
Serves 1
200g chicken breast fillet, trimmed
olive oil, for brushing
3 cloves garlic, crushed
1 tbsp sea salt
small bunch flat-leaf parsley, chopped
lemon juice and 1 lemon wedge, to serve
Brush chicken with oil and cook in a hot frying pan for 2-3 minutes on each side or until it is cooked through. Add garlic and sea salt and toss with the parsley and lemon juice. Serve with a lemon wedge on the side.