Recipes > Chicken Recipe > Chicken Breast with Lemon and Thyme

Chicken Breast with Lemon and Thyme

To me, barbecues mean fun, energy and laughter

One of my favourite ways to cook food is on the barbecue. Dad (who never usually cooks) dons an apron and becomes the chef. Everybody gets involved, there’s energy, laughter and most of all, there’s fun. This is one of my preferred dishes.

Serve:

Preparation time:

15 mins

Cooking time:

12 - 15 mins

Cost:

Difficulty:

Ingredients

2 Knorr Chicken Stock Cubes
1 lemon
3tbsp olive oil
4 chicken fillets
Fresh thyme, as much as you like

For the bean salad:

4tbsp mayonnaise
200g broad beans
200g peas
225g basmati rice, cooked
½ bunch spring onions
Fresh chives

If you can’t get fresh thyme use dried, but remember to use less as it’s much stronger

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Method

1. Make a paste with the Knorr Chicken Stock Cubes and the olive oil. Chop the thyme and add it into the paste along with the juice from half of the lemon.

2. Massage the paste over the chicken fillets, so that it’s evenly spread.

3. Place the chicken breasts in a fish cage – it’s delicate, plus you won’t burn your fingers. If you don’t have one, don’t worry – just place the breasts on the barbecue. Cook for approximately 7–9 minutes depending on the heat.on the heat.

4. Meanwhile make your salad. Add mayonnaise to the shelled broad beans, peas and cooked rice.

5. Turn the chicken, open up the cage and add some more fresh thyme. Cook for a further 7–9 minutes until cooked through.

6. Remove the chicken from the heat and squeeze over the juice from the remaining lemon along with a drizzle of olive oil. Arrange the bean salad onto plates garnished with spring onions and chives, and then place the chicken on top.