I love this simple recipe to cook chicken fillet. It is failproof, and you can combine it with many different side dishes and salads. But importantly it is really quick to make!
Cooked chicken fillets can also be frozen and defrosted again to add on salads and cous-cous, for a quick proteins top up. I sometimes cook a whole batch when I buy a packet as I found it more convenient time wise.
- 1 packet of chicken fillet ( 300 grams)
- 1/2 lemon
- 2 garlic cloves
- a sprig of fresh thyme
- half a Kalo stock cube ( organic)
I rub a very small amount of organic stock on the meat ( make sure to use organic stock only, as the normal one, contains glutamate which has been linked to a host of health ailments, including migraine), and then simply put in a non-stick pan with a small quantity of olive oil and few slices of lemon the garlic and thyme. The lemon will release juices that make the meat tender an easier to cook.