Lemon and Herb Grilled Chicken

Grilled chicken breast is the bedrock of any cutting diet, but it doesn't have to be boring. A 30-minute lemon and herb marinade transforms it completely. Serve with a simple side salad or steamed vegetables to keep calories tight.

Ingredients

• 2 large chicken breasts (approx. 180g each)
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper
• Fresh parsley to serve

To serve:

• 200g new potatoes, boiled
• Mixed salad leaves

Method

1. Mix together the lemon juice, lemon zest, garlic, olive oil, oregano, thyme, salt and pepper in a shallow bowl.
2. Score the chicken breasts lightly with a knife and place in the marinade. Leave for at least 30 minutes (or up to 24 hours in the fridge).
3. Heat a griddle pan or non-stick frying pan over medium-high heat.
4. Cook the chicken for 5–6 minutes each side until cooked through and charred in places. Rest for 3 minutes.
5. Boil the new potatoes until tender.
6. Serve the chicken sliced over salad leaves with new potatoes, garnished with fresh parsley.

Nutrition Notes

Chicken breast provides 31g of protein per 100g at under 165 calories. Paired with new potatoes rather than chips or white rice, this dinner provides slow-release carbohydrates to fuel recovery overnight.