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Lemon Pepper Chicken with Baby Chard
Serves 4
Ingredients
- 4 thigh chicken fillets, cleaned of all sinew
- 2 lemons, zested and juiced
- 2 tsp cracked black pepper
- 1 tsp dried marjoram
- 2 tbsp vegetable oil
- 2 packets Rainbow Fresh Baby Chard
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, sliced
- 2 anchovies, minced
- 1 red chilli, sliced finely
- Salt & pepper, to taste
- Steamed potatoes or rice, to serve
Method:
Season the chicken with lemon zest, salt, black pepper and dried marjoram, then drizzle with vegetable oil. Set in a frying pan over a medium-high heat and sear on all sides, then transfer to the oven and bake for 10-12 minutes.
Sauté the baby chard in olive oil, garlic, anchovies and chilli for 2 minutes, then season generously with salt and pepper. Drizzle with lemon juice.
Serve the chicken on a bed of chard with potatoes or steamed rice.