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Griddled chicken with warm courgette and fennel salad
Serves: 2
Prep time: 5 minsTotal time: 
Photograph by Ria Osborne
Griddled chicken with warm courgette and fennel salad
Recipe by Lucy Jessop
Serves: 2
Prep time: 5 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
382Kcal
Fat
21gr
Saturates
3gr
Carbs
6gr
Sugars
4gr
Fibre
6gr
Protein
41gr
Salt
2.8gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 skinless and boneless chicken breasts
- 5 sprigs of thyme
- juice of 1 lemon
- 1½ tbsp olive oil
- 1 courgette, thickly sliced
- 1 x 200g pack baby fennel, cut into 1cm thick slices
- 4 unpeeled garlic cloves, squashed
- ½ x 280g jar Italian artichoke antipasti, drained
- 50g pitted green olives
- ½ x 100g bag watercress rocket and spinach salad
Step by step
- Put the chicken on a board and cover with clingfilm. Bash with a rolling pin to 1cm thickness. Transfer to a plate. Sprinkle over half of the thyme leaves, add half the lemon juice and ½ tbsp olive oil, turn to coat; season.
- Heat a nonstick griddle pan. Toss the courgette, fennel, remaining thyme leaves and garlic cloves in a bowl. Drizzle over ½ tablespoon olive oil and season. Griddle for 10 minutes, turning until tender, transfer to a large bowl. Add the artichokes and olives, and toss.
- Return the pan to the heat and cook the chicken for 3 minutes each side; transfer to a plate. Whisk the remaining lemon juice and olive oil, add juices from the rested chicken and season.
- Add the salad leaves to the veg, divide between two plates and serve with the chicken, halved. Drizzle over the dressing.