Griddled Chicken with Almond Courgetti Recipe

This fuss-free and delicious chicken meal is ready in just 30 minutes.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people


To make the salad, cook the broccoli and garlic in a pan of boiling water for 2-3 minutes, until the broccoli is al dente.

Drain and cool for 10 minutes.

Meanwhile, sandwich each chicken breast between 2 sheets of clingfilm on a chopping board. Using a rolling pin, bash until flattened to about 1/2cm thick.

Rub with the olive oil, sprinkle with the lemonzest and thyme or chilli.

Season well.

To make the dressing, whisk the lemon juice, oil and sugar in a bowl with some seasoning.

Put the broccoli, garlic, almonds, raisins and courgette in a bowl.

Pour over the dressing and toss to coat; set aside until needed.

Heat a griddle pan on the hob. 

Add the chicken and griddle for 3-4 minutes on each side, until cooked through with no pink meat showing.

Serve the chicken with the courgetti.


4 chicken breasts
2 tsp olive oil
1 1/2 lemons, zested
1/2 tsp dried thyme or chilli flakes
For the salad
1 x broccoli head, broken into florets, stalk cut into thin batons
2 garlic cloves, thinly sliced
25g  flaked almonds, toasted
50g raisins
1 x 250g tub courgette spaghetti
For the dressing
1 1/2 lemons, juiced
1 tbsp extra-virgin olive oil
1 tsp sugar