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.
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.