Chargrilled basil chicken

The weather is glorious at the moment! It’s perfect for eating al fresco, and this recipe is great for lunch or dinner. Team it up with a crisp white wine, then sit back and enjoy the sunshine.


2 helpings.


  • 2Tbsp olive oil.
  • .25Tsp sea salt.
  • .25Tsp black pepper.
  • 1 clove of garlic.
  • Handful of basil leaves.
  • Juice of 1 lemon.
  • Zest of 1 lemon.
  • 2 chicken breast fillets.
  • 140g wholeweat pasta.


  1. Blend the olive oil, lemon juice, lemon zest, basil and garlic into a runny mixture.
  2. Put the chicken breasts into a sealable bag and add about a quarter of the mixture.
  3. Seal the bag and gently massage the chicken for a couple of minutes so it becomes thoroughly coated, then put the bag in the fridge for a couple of hours.
  4. Cook the pasta according to packet instructions, drain and return to the saucepan (with a lid) to keep warm.
  5. Meanwhile pre-heat a griddle pan, remove the chicken from the bag and grill until cooked through (about 5 to 7 minutes on each side).
  6. Chuck the remaining basil and garlic mixture into the saucepan with the pasta, toss it well and serve with the chicken and an optional green salad.

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