An easy-peasy dish for a quick lunch or supper that hardly needs a recipe. The way to make this work best is to use oodles of black pepper, giving the surface of the chicken an almost crust-like appearance.
200g wholegrain rice
Finely grated zest and juice of 1 lemon
2 tbsp freshly ground black pepper
2 tsp fine sea salt Leaves from
4 sprigs of fresh thyme
2 skinless, boneless chicken breasts
2 tsp olive oil or butter to serve
1 tbsp roughly chopped fresh flat-leaf parsley (optional)
Put the rice on to cook according to the packet instructions, adding the lemon zest along with the water; reserving the juice. Toss the pepper, salt and thyme leaves together and set aside. Place the chicken breasts, spaced apart, on a large sheet of parchment paper and top with another sheet of paper.
Bash them out evenly using a rolling pin or meat mallet until about 1.5cm thick. Press the chicken into the pepper mix to evenly coat both sides. Heat the oil in a large frying pan over a medium–high heat. Cook the chicken for about 3 minutes on each side until golden, crusty and cooked through, but still lovely and moist. Remove from the heat and slice each breast into 1cm thick strips.
Once the rice is cooked, drain if necessary and then divide it between the serving plates. Arrange the chicken strips on top, drizzle over the lemon juice, sprinkle with parsley, if liked, and serve. Some greens or a salad go with this one nicely.