1 x 200g chicken breast fillet, trimmed
olive oil, for brushing
3 cloves garlic, crushed
1 tablespoon sea salt
chopped flat-leaf parsley leaves, lemon juice
and 1 lemon wedge, to serve
Brush chicken with oil and cook in a hot frying pan 2–3 minutes each side or until cooked through. Add garlic and sea salt and toss with the parsley and lemon juice to serve. Serve with a lemon wedge. Serves 1.
Recipe from: “Seasons” by Donna Hay, $49.99, 2009, Fourth Estate.