Ingredients

Method

• 3 seedless lemons
• 800 g free-range chicken breasts (skin on)
• Sea salt and freshly ground black pepper, to taste
• 4 T olive oil
• Baby spinach leaves, for serving
For the olive-rice, mix:
• 2 cups cooked basmati rice
• 1 x 95 g Woolworths olive duo punnet

Method

Ingredients

1. Pour boiling water over the lemons, then drain. Thinly slice 1 lemon. Lift the skin of the chicken and season. Place the sliced lemon under the chicken skin, then place on a baking tray.

2. Squeeze the remaining lemons and pour the juice over the chicken. Drizzle over the olive oil and tuck any remaining lemon slices under the chicken and grill – skin side down – for 10 minutes.

3. Turn the chicken and grill for a further 10 minutes.

4. Serve with the olive rice and baby spinach.