(iodine free) Serves 4
6 chicken thigh fillets, halved
2 tablespoons flat leaf parsley, chopped
3 cloves garlic, crushed
2 tablespoons lemon juice
2 teaspoons finely grated lemon rind
1 tablespoon water
- Cook chicken thighs in heated oiled large frying pan.
- Add all the other ingredients to pan.
- Turn chicken to coat, season to taste.
Prep and cooking time: 10 minutes
Serving suggestion: Salad leaves or steamed green beans
Reference: The Australian Women’s Weekly Superfast Recipes