Lemon Pepper Chicken with Baby Chard
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.