- 4 chicken breast fillets with skin, about 150g/5oz each
- 1 large lemon
- 2 tsp fresh thyme leaves or a generous sprinkling of dried
- 1½ tbsp clear honey
- Preheat the grill to high and lightly oil a shallow heatproof dish. Put the chicken in the dish, skin side down, and season with salt and pepper. Grill for 5 minutes. While the chicken is grilling, cut four thin slices from the lemon.
- Turn the chicken fillets over and put a slice of lemon on top of each one. Sprinkle over the thyme and a little more seasoning, then drizzle with the honey. Squeeze over the juice from the remaining lemon and spoon round 2 tbsp water. Return to the grill for 10 minutes more, until the chicken is golden and cooked all the way through. Serve the chicken and the sticky juices with rice or potatoes and a green veg – broccoli or leeks are good.
Nutrition per serving
193 kcalories, protein 33.0g, carbohydrate 6.0g, fat 4.0g, saturated fat 1.0g, fibre 0.0g, salt 0.83g