Lemon and herb chicken

Serves 4 : Easy : Quick

Ingredients

280 gm skinless chicken breast
Juice and rind of 1 lemon
Dried mixed herbs
Chicken spice

Mixed lettuce
Tomato slices
Cucumber slices
Watercress

4 brown hamburger rolls
Low-fat mayo
Dijon mustard

Method

Spray a ridged pan with non-stick spray, and heat.
Lay the chicken breasts on a plate.
Squeeze over ½ the lemon juice.
Sprinkle the lemon rind, mixed herbs and chicken spice over the chicken breasts.
Turn the pieces over, and repeat the seasoning.
Cook the chicken in the ridged pan, about 5 minutes per side.

Split the rolls and spread mayo on one side and mustard on the other.
Stack up with lettuce, cucumber, tomato and watercress.
Top with the cooked chicken breast.


This makes a quick and healthy lunch. The four servings here probably cost less than one take-away! And I know what went into them.