Ingredients:

  • 4 skinless, boneless chicken breasts (approx. 6-8 oz/170-225g each)
  • 1 lemon, finely grated zest and 2 tablespoons (30ml) juice
  • 2 tablespoons (30ml) extra-virgin olive oil, plus extra for drizzling
  • 2 cloves garlic, crushed
  • ¼ teaspoon (0.5g) dried thyme
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (60g) hummus
  • ½ cup (75g) Kalamata olives
  • 1 lemon, cut into wedges
  • Extra virgin olive oil, for drizzling

Instructions:

  1. In a small bowl, combine the lemon zest, lemon juice, olive oil, crushed garlic, and dried thyme. Season generously with salt and pepper.
  2. Add the chicken breasts to the marinade and toss to coat evenly.
  3. Heat a griddle pan or barbecue over medium-high heat. Lightly oil the griddle.
  4. Place the marinated chicken breasts on the hot griddle. Cook for 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  5. Remove the chicken from the griddle and let it rest for a minute or two. Serve with hummus, Kalamata olives, lemon wedges, and a drizzle of extra-virgin olive oil.