About the recipe

This is a low-carbohydrate lunch that delivers lean protein and plenty of nutrients. The chicken in this dish is truly delicious, infused with all the flavours of the garlic and herbs. Rocket is a rich source of certain phytochemicals, which have anti-cancer properties, and an excellent source of vitamins A, B-complex and C, which boost immunity and neutralise harmful free radicals. Pecans add a delicious crunch and flavour to the dish and are an excellent source of vitamin E, which promotes beautiful skin. They are also a very rich source of several important B-complex vitamins and minerals such as manganese, potassium, calcium, iron, magnesium, zinc and selenium.

Steps

• Place the chicken breast on a board, cut into the flesh along one side (without cutting all the way through), then open it up. Cover the chicken with a piece of cling film and, using a rolling pin, lightly pound to flatten it to an even thickness.
• In a small bowl, mix together the garlic, thyme and 1 teaspoon of the rapeseed oil. Add the chicken breast and turn to coat it well.
• Heat a wok (or pan) over a medium heat and add the remaining rapeseed oil. Add the chicken breast and cook for 2–3 minutes on each side until golden. Add the juice of half the lemon over it and season with the sea salt and black pepper.
• Toss all the salad ingredients together in a bowl. Transfer the chicken and juices from the wok to a serving plate and serve with the salad. Garnish with the lemon wedges and eat immediately.

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