These lemony chicken breasts are scrumptious with crunchy, tangy coleslaw.
- 25 mins + marinating
- 4 chicken breasts
- 2 garlic cloves, crushed
- 45ml olive or avocado oil
- juice of 1 lemon
- 3ml dried chilli flakes
- Flatten the chicken with a meat mallet to 5cm thick.
- Combine the garlic, oil, lemon juice and chilli flakes. Season. Add the chicken. Cover with plastic wrap and refrigerate for 1 hour.
- Cook over hot coals for 3-4 minutes on each side or until cooked.
These chicken breasts are a great sandwich filler and can be turned into a chicken burger with a bun, squirt of mayonnaise and salad.
Magazine issue date: September, 2016