- 3 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Baking tray
- Cling film
- Rolling pin
- Griddle or frying pan
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the carrots and trim then. Chop them into fingerlength slices. Pop them in a bowl. Add 1 tsp olive oil and some salt and pepper. Toss to coat them in the oil.
Spread the carrot chips out on a baking tray. Roast for about 25 mins till the chips are tender and a little charred.
Trim the courgettes. Run a vegetable peeler down them to peel off thick ribbons. When you get to the seeded core, turn the courgettes round so you can peel more strips off them. Pop the ribbons in a bowl. Throw away the cores.
Halve the chilli. Scoop out the seeds and white bits. Finely chop the chilli. Peel and finely chop the garlic. Finely grate the zest from the lemon. Juice it.
Add the chilli, garlic and lemon zest to the courgettes. Whisk half the lemon juice with 1 tsp olive oil and some salt and pepper to make a dressing. Add to the courgettes. Toss to mix.
Place a chicken breast on your chopping board. Rest one hand, palm down on top of it and slice horizontally through the chicken breast to make two flat steaks. Repeat with the second chicken breast.
Pop the chicken breasts on a large piece of cling film. Cover with another sheet of cling film. Bash with a rolling pin to flatten them - you want them to be roughly 1cm thick.
Brush the chicken breasts with ¼ tsp olive oil on each side. Season. Heat a griddle or frying pan till high. Add the chicken. Fry for 5-6 mins on each side till golden brown and cooked through. Serve with the courgette salad, carrot chips and the last squeeze of lemon juice.