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Grilled chicken with almond courgetti

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4
Not too Tricky

4 chicken breasts
2 tsp Mr Hugh's lemon infused rapeseed oil
1/2 tsp dried thyme or chilli flakes
1 x broccoli head, broken into florets, stalk cut into thin batons
2 garlic cloves, thinly sliced
25g (1oz) flaked almonds, toasted
50g (2oz) raisins
1 x 250g tub courgette spaghetti

Drizzle of Mr Hugh's lemon, garlic and honey dressing to finish!


To make the salad, cook the broccoli and garlic in a pan of boiling water for 2-3 minutes, until the broccoli is al dente. Drain and cool for 10 minutes.

Meanwhile, sandwich each chicken breast between 2 sheets of clingfilm on a chopping board. Using a rolling pin, bash until flattened to about 1/2cm (1/4in) thick. Rub with the Mr Hugh's lemon infused rapeseed oil and sprinkle with the thyme or chilli. Season well.

Put the broccoli, garlic, almonds, raisins and courgette in a bowl. Pour over the dressing and toss to coat; set aside until needed.

Heat a griddle pan on the hob. Add the chicken and griddle for 3-4 minutes on each side, until cooked through with no pink meat showing. Serve the chicken with the courgetti.

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