This article is written by a student writer from the Her Campus at Exeter chapter.
It can be easy to cook a bowl of pasta and load up on carbs each day, it saves you money and satisfies that carb craving. However for when you want to be bit healthier and experiment this simple carb-free meal is a great alternative.
Ingredients (serves one):
- 2 tbsp lemon juice
- 2 tbsp rosemary (freshly chopped or dried)
- 4 tbsp olive oil + a drizzle extra for frying
- 1 garlic clove, crushed
- pinch of salt
- 1 chicken breast (or whatever cut you fancy)
- 1 courgette, in 1cm cubes
- 1/2 red pepper, cut into 1-inch squares
- sprinkle of thyme
- The chicken is made by mixing roughly two parts of oil to one part of lemon juice with the rosemary, crushed garlic and salt in a non-metallic bowl.
- Cut the chicken to allow the marinade to come into contact with more of the meat’s surface area. It could be cut into strips, personally, I cut it open to flatten it out; a bit like a butterfly.
- Mix the marinade and chicken in a bag and massage the bag to get the marinade into the chicken. Leave for at least half an hour in the fridge, the longer the better!
- Take the courgette and red pepper, mix them with the thyme in a roasting tin and place under the grill on a medium heat. Keep an eye on how it is cooking and lower the heat if the red pepper starts to burn.
- Heat a frying pan on medium heat, with a drizzle of olive oil. When the courgette becomes soft, begin cooking the chicken. If the chicken is not browning after 4 mins on each side (adjust the cooking time according to the thickness of your chicken, mine was 1-2cm thick) then turn the heat up to high for a couple of minutes at the end.
Serve it all onto a plate and enjoy!