EP Honey & Rosemary Chicken

Meanwhile, finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. Slice the lemon in half. In a small bowl, mix the garlic, rosemary, honey, lemon juice (1 tbs for 2 people / 2 tbs for 4 people) and water. Season with salt and pepper. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks.

When the veggies have 10 minutes to go, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside. Season with salt and pepper. Add the honey mixture and cook, until the glaze is sticky and the chicken is coated, 2-4 minutes.