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

Prep Time  10 mins
Cook Time  20 mins
Total Time  30 mins

Servings: 4 prople
Calories: 317 kcal

Author: Jordan Love

Ingredients

• 4 chicken breasts
• 2 tsp olive oil
• 1.5 lemons, zested
• 1/2 tsp dried thyme or chilli flakes

For the salad

• 1 broccoli head, broken into florets, stalk cut into thin batons
• 2 garlic cloves, thinly sliced
• 25 g flaked almonds, toasted
• 50 g raisins
• 250 g tub courgette spaghetti

For the dressing

• 1.5 lemons, juiced
• 1 tbsp extra-virgin olive oil
• 1 tsp sugar

Instructions

1. 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.
2. 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 (1/4in) thick. Rub with the olive oil, sprinkle with the lemon zest and thyme or chilli. Season well.
3. To make the dressing, whisk the lemon juice, oil and sugar in a bowl with some seasoning.
4. Put the broccoli, garlic, almonds, raisins and courgette in a bowl. Pour over the dressing and toss to coat; set aside until needed.
5. 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.