Chicken fillet is a healthy alternative to the fattier thigh meat, yet not so lean as to render the flesh tough and ropey and an absolute pain to chew. The star of this recipe is the sauce, which is slightly sweet with a peppery kick. I didn’t have time to marinate the fillets, but I imagine you can let them soak in the seasoning and sauce for at least an hour before frying.
6 mins (zero prep needed!)
6 chicken fillets
2 tsp olive oil
1/4 tsp salt
1/8 tsp black pepper
2 tbsp chopped basil
1 1/2 tsp honey
1 1/2 tsp balsamic vinegar
1. Season chicken fillets on both sides with salt and black pepper.
2. Heat olive oil on medium-high heat and cook the chicken for 3-5 mins until the centre is no longer pink.
3. Stir basil, honey and balsamic vinegar into the chicken and cook for 1 more min.
4. Remove fillets and place in a dish. Pour sauce over and serve.