Ingredients
- 4 x 200g boneless skinless chicken breast fillets
- mixed salad leaves
- 1 preserved lemon, finely chopped
- 1 red onion, finely chopped
- 1 tsp black peppercorns, cracked
- 4 tsp dried chilli flakes
- 1 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tsp clear honey
- 1 tsp salt
Method
- Make the marinade: place the lemon, onion, peppercorns, chilli flakes and parsley in a bowl. Stir in the oil, honey and salt and mix well. Add the chicken, coat well and leave to marinate in the fridge for a few hours.
- Preheat the grill to high. Place the chicken flat on the grill pan, ensuring that there's a good covering of onion and lemon. Grill for 7-10 minutes on each side until the chicken is completely cooked. Serve with salad leaves.
Notes
This zesty dish can be whipped up in minutes, but it does improve if you have the time to let it marinate. You can buy preserved lemons in many large supermarkets and in Asian or Middle Eastern stores.