What you'll need

Serves 2 (meals)

• 2 chicken breasts, about 120g each
• 1 tablespoon fresh rosemary leaves
• 1 clove garlic, thinly sliced
• 1 shallot, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon olive oil

The easy bit

1. Place chicken in a shallow dish.
2. In a separate bowl, combine rosemary, garlic, shallot, lemon juice and zest.
3. Whisk in the olive oil, then pour over the chicken.
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 180°C.
6. Remove the chicken from the marinade, place on a roasting tray and bake for 20 minutes or until cooked through.
7. Serve chicken with a tomato and herb salad.

Tip: This dish can be left to marinate overnight, which really brings out the flavours.

• Energy 590kJ
• Protein 13g
• Fat 10g
• Carbs 0g