Last night I was flicking through my new paleo cookbook and came across the ‘Greek-Style Lemon Chicken’. Unfortunately our oven hasn’t worked since Christmas Day so I was unable to follow the recipe exactly, so I improvised as best as possible…
2 tbsp of olive oil
1 tbsp of honey
1 tsp of cayenne pepper
2 chicken breast fillets
1/2 a head of garlic (individual unpeeled cloves)
A sprig of rosemary
In a large bowl, mix the olive oil, lemon juice and cayenne pepper together. Season the chicken pieces with a little black pepper, add to the bowl and massage in the marinade.
Add the garlic cloves and rosemary to a lightly oiled frying pan and throw in the chicken pieces on a medium heat.
Cook well on both sides and slice through the middle to ensure the chicken is cooked thoroughly.
Drizzle the honey over the chicken pieces and cook for a further 2 minutes to brown the chicken off. Serve over a green leafy salad with cherry tomatoes and grilled pineapple.