To prepare the marinade, place the lemon juice and olive oil into a bowl.

Mince the garlic. Remove the leaves from the rosemary and finely chop. Add the garlic, rosemary and chilli flakes to the marinade and whisk to combine.

To prepare the chicken, evenly slice each breast in half horizontally. Cover each half with plastic wrap and pound with a mallet to even out the thickness. Season the chicken on both sides with salt and pepper to taste.

Place the chicken in a dish containing the marinade and refrigerate for an hour.

Pre-heat the oven to 180C (fan)/350F. Drain the chicken from the marinade and discard the rest of it. Place the chicken onto a baking tray and cook each side for approximately two minutes or until just cooked through. It is important the flesh is cooked thoroughly throughout – any redness indicates it is still raw and this can be a food safety hazard.

Transfer to a serving platter and allow to rest. Sprinkle with freshly chopped parsley and drizzle with a bit of extra-virgin olive oil.

Andy’s Sugar Safe® Tips

Serve with any of my salads or some sweet potato chips to add fibre content.