Lemon & garlic chicken escalope with roasted vegetables

Pass the chewing gums, because my breath stinks!

 

Serves 2

 Ready in 25 - 30 minutes 

Ingredients

2 chicken breasts

zest of a lemon

1/2 tbsp chopped rosmary

1 egg white

2 garlic cloves

2 sweet potatoes

1 courgette

1 red pepper

1 yellow pepper

salt and pepper for seasoning

 Method

1.  Preheat your oven to Gas mark 7 (220C/425F)
2. Chop up your sweet potato, courgette and peppers and place on a baking tray in the middle of the oven. 
3. Place the chicken on a chopping board and cover with clingfilm, securing at the sides. Grab a rolling pin and beat lightly until about 1 - 1.5 cm thin.
4. Mix together the lemon zest, rosemary and garlic in a bowl and spread over the chicken breasts.
5. Whisk the egg white until it become frothy and dip you chicken in coating the bottom and spooning over the top. 
6. Place under the grill on a medium heat and cook for 10-15 minutes until cooked through and brown. 
7. Remove and serve with your vegetables and a slice of lemon.