Cut 4 deep slits in each Tegel Lean and Lite Chicken Thigh. Place into a shallow dish. Combine the lemon juice, olive oil, garlic, shallot, rosemary and lemon zest. Pour over the chicken and toss to coat. Season with black pepper.
Cover and refrigerate for one hour.
Heat a large frying pan over medium heat. Cook the chicken for 4 to 5 minutes on each side or until it is brown and cooked through.
Serve with the Roast Vegetable and Orzo Salad (recipe follows) and a green salad.
Roast Vegetable and Orzo Salad
Preheat the oven to 200C.
Combine the red onion, red pepper, yellow pepper, courgettes and asparagus, if using, in a large bowl. Add the olive oil, rosemary and
garlic and mix well to combine.
Toss to coat evenly then place into a large shallow oven dish. Roast in the preheated oven for 30 minutes, or until the vegetables are golden and tender. Remove from the oven, stir in the balsamic vinegar then set aside to cool.
Meanwhile, cook the orzo following the packet directions. Drain, rinse under cold water and cool.
Combine the roast vegetables, orzo, blanched green beans (if using)
and herbs. Toss well.
Serve warm with the Rosemary and Lemon Chicken Thighs.