Friday, April 9, 2010

Lemon and herb chicken (Week 15 Day 5)

Serves 4 : Easy : Quick
280 gm skinless chicken breast
Juice and rind of 1 lemon
Dried mixed herbs
Chicken spice

Mixed lettuce
Tomato slices
Cucumber slices

4 brown hamburger rolls
Low-fat mayo
Dijon mustard

Spray a ridged pan with non-stick spray, and heat.
Lay the chicken breasts on a plate.
Squeeze over ½ the lemon juice.
Sprinkle the lemon rind, mixed herbs and chicken spice over the chicken breasts.
Turn the pieces over, and repeat the seasoning.
Cook the chicken in the ridged pan, about 5 minutes per side.

Split the rolls and spread mayo on one side and mustard on the other.
Stack up with lettuce, cucumber, tomato and watercress.
Top with the cooked chicken breast.

This makes a quick and healthy lunch. I had actually asked my husband to bring home take-aways, then phoned him to say not to bother. The four servings probably cost less than one take-away!
And I know what went into them.

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