Five Spice Pan seared chicken breast on lemon roasted courgette ribbons

A delightful seared chicken collation, ideal for lunch and a fine dinner. The lemon roasted courgette ribbons compliments the seared chicken so well and it tastes absolutely divine!

Five Spice Pan seared chicken breast on lemon roasted courgette ribbons
Servings Prep Time
4people 30minutes
Cook Time Passive Time
25minutes 5minutes
Servings Prep Time
4people 30minutes
Cook Time Passive Time
25minutes 5minutes
Ingredients
  • 4 chicken breastsbutterflied
  • 3tsp five spice
  • 250ml yoghurt
  • 700gg courgettessliced finely lengthways
  • 2tbsp oliveextra virgin
  • sea salt and pepperto season
  • baby butter lettuce leavesfor serving
Instructions
  1. Grease a non stick baking sheet with the olive oil, evenly layer the courgette ribbons and season with the salt. Roast for 20-25 minutes, turning once in between, until starting to go golden. Remove and set aside.
  2. Marinade the chicken in the 5 spice and yoghurt mix (preferably overnight).
  3. Heat 1 tbsp of the olive oil in a heavy based pan, fry the chicken breasts until cooked through (10-12 minutes) juices must run clear when inserting a knife. Remove from the heat and allow to rest for a couple of minutes. Check seasoning.
  4. Place butter leaves on each serving plate, topped with the roasted courgette ribbons and then the chicken breast.

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