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Le Chaudron recipe
Poulet plancha citron thym
Griddled lemon thyme chicken
⏱ 25 minServes 2Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
2chicken cutlets150 g (5 oz)
1lemon
2 sprigsfresh thyme
2 clovesgarlic
1 tbspolive oil
1 pinchsalt and pepper
200 g (7 oz)zucchini
150 g (5 oz)cherry tomatoes
- 2 chicken cutlets 150 g (5 oz)
- 1 lemon
- 2 sprigs fresh thyme
- 2 cloves garlic
- 1 tbsp olive oil
- 1 pinch salt and pepper
- 200 g (7 oz) zucchini
- 150 g (5 oz) cherry tomatoes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Squeeze the lemon into a shallow dish. Chop the garlic and pick the thyme leaves.
- Mix the lemon juice, garlic, thyme, olive oil, salt and pepper in the dish.
- Add the chicken, coat well, cover and refrigerate for 15 minutes.
- Meanwhile, cut the zucchini into 1 cm (½ in) rounds and halve the cherry tomatoes.
- Heat a griddle over high heat (220°C / 425°F) until very hot.
- Drain the chicken, keeping the marinade, and cook for 4 minutes per side until golden and firm.
- Meanwhile, griddle the zucchini for 3 minutes per side and the tomatoes for 2 minutes, stirring.
- Serve the chicken on the vegetables, drizzled with the leftover marinade heated for 30 seconds on the griddle.
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