Seared Lemon Chicken & Creamy Caper Dill Sauce

• While the veggies are roasting, finely chop garlic. • Zest lemon (to get a generous pinch) and cut into wedges. • Roughly chop dill and capers.

• Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. • In a medium bowl, combine lemon zest, a squeeze of lemon juice, half of the garlic, Italian herbs, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken steaks, turning to coat.

• Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add chicken steaks and cook until cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest and cover to keep warm.

TIP: The chicken is cooked when it is no longer pink inside.

• Wipe out and return frying pan to medium-high heat with the butter. Add remaining garlic and cook, stirring, until fragrant, 1 minute. • Add light cooking cream, capers and dill, stirring to combine. Simmer until slightly thickened, 1-2 minutes. Season to taste.