Lemon Chilli Chicken

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Lemon Chilli Chicken

Lemon chilli chicken with courgette ribbon pasta , roasted cherry tomatoes and fresh mint.

Ingredients to serve 2

  • 250g x mini chicken fillets
  • 6 x courgettes
  • 1 x onions – slice finely
  • 1 x lemons
  • 2 x fresh chillies – slice finely
  • 1 x cherry tomatoes
  • 100g x fresh mint – slice finely
  • 5g x olive oil, salt and pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 500g x mini chicken fillets
  • 12 x courgettes
  • 2 x onions – slice finely
  • 2 x lemons
  • 4 x fresh chillies – slice finely
  • 2 x cherry tomatoes
  • 200g x fresh mint – slice finely
  • 10g x olive oil, salt and pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preheat oven to 180⁰C. Prepare the ingredients as indicated above.

Step 2

Squeeze the lemons. Set the juice aside.

Step 3

Place the cherry tomatoes into a roasting dish and drizzle with a little olive oil. Scatter with mint. Roast for 15 minutes.

Step 4

Using a potato peeler, shave the courgettes lengthways into long ribbons until you’ve used up the entire courgette.

Step 5

Chicken: Sprinkle with a little salt and pepper. Place a large non-stick frying pan with a few glugs of olive oil over MEDIUM heat. When the oil is hot, add the chicken strips, garlic, chilli, HALF the lemon juice and cook for 3 to 4 minutes on each side until nicely browned. Don’t overlap the chicken in the pan. If your pan is a little small, rather cook the chicken in batches. Once the chicken is cooked remove from the pan, set aside and cover with foil to keep warm.

Step 6

Using the same pan on medium heat, add the onions and a little oil and cook till translucent (about 5 minutes). Add the remaining lemon juice, salt and pepper and a little extra olive oil. Add the courgette strips and cook for a minute or two just till they just start to soften.

Step 7

To serve, place the chicken and tomatoes on the bed of courgette ribbons on each plate.