A go-to high-protein staple: lean chicken strips marinated in lemon, garlic and herbs, then quickly pan-grilled. Versatile enough to carry a salad, a wrap or a bowl of roasted vegetables — and a firm family favourite.
Method
Slice chicken breasts into strips and marinate in lemon juice and zest, crushed garlic, olive oil, oregano and seasoning for 20–30 minutes. Pan-grill over medium-high heat for a few minutes each side until cooked through and lightly charred. Finish with a squeeze of fresh lemon.
Make a double batch — the leftovers turn tomorrow's lunch into a two-minute job.
