Solo: Rosemary Bacon Chicken

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Solo: Rosemary Bacon Chicken

Rosemary free-range chicken with crispy bacon, cherry tomatoes & buttery courgettes & Swiss chard.

Ingredients to serve 1

  • 2 x courgettes
  • 1 x chicken breast
  • 1 tsp x Chicken Spice
  • 3g x rosemary – rub between hands to bruise
  • 75g x bacon bits
  • 100g x cherry tomatoes – cut into quarters
  • ¼ x lemon – cut in half
  • 50g x Baby Spinach - long or thick stems removed
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Courgette matchsticks: Trim ends. Cut in half crossways. Then cut each half lengthways into slices (½ cm thick) and cut each slice into matchsticks (½ cm).

Step 3

Chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Coat in a little olive oil and the Chicken Spice. Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the chicken and fry for 1 minute a side, then remove from the pan.

Step 4

Bacon & tomatoes: Using the same pan, on medium-high heat, add the diced bacon and cook for 5 minutes until golden brown. Add the cherry tomatoes and cook for another 5 minutes until golden. Add the chicken back into the pan with a squeeze of lemon juice (½ lemon for 4; ¼ lemon for 2) and the rosemary and cook for another 2-3 minutes a side until golden and cooked through.

Step 5

Buttery greens: Place a pan on high heat with a drizzle of olive oil, then add the courgettes and cook for 3 minutes. Add the baby spinach with a knob of butter and cook for another 4 minutes until wilted. Season with salt and pepper.

Step 6

Serve the chicken breasts topped with the bacon and cherry tomatoes, with the courgettes and spinach on the side.