Quick and easy lemon garlic chicken can be made in the skillet and is ready in less than 30 minutes for a weeknight meal.

PREP TIME: 10 Mins

COOKING TIME: 15 Minutes


2 Table Spoons of Butter

1 ½ teaspoons of ground black pepper

1 Chicken Breast – boneless

2 tablespoons of garlic

1 ½ teaspoons salt

1 Lemon

25g of sweetcorn

30g of herbs salad


  1. Melt butter in a skillet over medium-high heat.
  2. Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.
  3. Pour lemon juice over each side of chicken and cook until no longer pink in the centre, 5 to 10 minutes more. An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees C).
  4. Place the sweetcorn, and herbs alongside the chicken, which should be drizzled with the lemon.
  5. Take out your rice, and boil this in a pan. You should be sure that your pan has pre-heated boiling water. Cook the rice until it’s soft.
  6. Serve on a plate, with your chicken, rice and sweetcorn, and garnish with your herb leaf’s alongside.

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