The perfect option when you want to cook but you really DON’T want to cook.
It’s ready in 20 minutes and you don’t have to stress yourself with cooking for hours and cleaning up the mess.
If you have some leftovers (which I really doubt) you can make a chicken sandwich next day and the breakfast problem is solved.
Or you can eat it after lunch, and then the dinner problem is solved.
Or you can eat everything at once, like me, so you don’t have to think about when to eat the remaining portion (while watching a movie, of course, and not giving a damn who’s the criminal because your mind is in the kitchen). Around the chicken.
Case closed.
Garlic Chicken Fillets
For the fillets:
- 4 large chicken breast fillets
- 3 tsp olive oil
- 1 tsp lemon juice
- 1 crushed garlic clove
- salt and pepper
Mix the olive oil, lemon juice, garlic, salt, pepper and marinate the fillets for 2 hours. Cook each side for 2-3 minutes.
For the salad:
- 200 g cherry tomatoes
- 1/2 red onion
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- 50 g feta cheese
- 1 tsp chopped fresh basil leaves
- sea salt and black pepper
Say Cheese! 