Recipe

Lunch

Ignore this recipe for all sections.
Swap recipes if you would rather cook something else.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
3
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Boneless Skinless Chicken Breast Fillets
Garlic Cloves
Shallots
Olive Oil
Lemons
Paprika
Fresh Parsley
Salt & Black Pepper
Lemons

Chicken with Lemon and Garlic

For a variation on this dish, try using strips of turkey breast or pork fillet. They need slightly longer cooking. The whites of spring onions (scallions) can replace shallots, and the chopped green tops can be used instead of parsley.
Total time: 10 min
Servings: 4
  • 4 Boneless Skinless Chicken Breast Fillets
  • 8 Garlic Cloves, finely chopped
  • 2 Shallots, finely chopped
  • 4 tbsp. Olive Oil
  • 2 Lemons, juiced
  • 2 tsp. Paprika
  • 4 tbsp. Fresh Parsley, plus extra to serve
  • 1/4 tsp. Salt & Black Pepper
  • 2 Lemons, wedged, to serve
  • Remove the little fillet from the back of each breast portion. If the breast still looks fatter than a finger, bat it with a rolling pin to make it thinner. Slice all the chicken meat into strips.
  • Heat the oil in a large frying pan. Stir-fry the chicken strips with the shallot, garlic and paprika over a high heat for about 3 minutes until cooked through.
  • Add the lemon juice and parsley and season with salt and pepper to taste. Serve hot with lemon wedges, garnished with flat leaf parsley.