•One chicken breast (free-range) skin off
•1 lemon, zest and juice
•Pinch of Chilli Flakes
•2-3 sprigs of Thyme
•1 cup of Filtered water or Chicken Stock
•Salt and pepper
•Coconut Oil

•Add some crispy Bacon
•Add some Crispy Chorizo
•Add a little raw South African Honey
•Add a pinch of Cumin
•Add Spices of your choice
•Add some diced Cherry Tomatoes

Additional extra to finish sauce:
Once you remove the Chicken Breast from the pan
Place the pan back on the stove over a medium heat
•1: add 200ml of cream and allow to reduce to a sauce consistency
•2: add 100g of cold butter, cut into small cubes, remove from the heat and whisk well
•3: finish the Chicken Breast with your choice of dressing (recipes follow)

•Pre-heat Grill with oven set to 200°C
•Place the oven rack to the second highest shelf that will still allow a pan to fit in
•Heat a heavy based pan on the stove over a high heat
•Allow to heat, once hot add a Tablespoon of Coconut Oil
•Once the oil is hot carefully place the Chicken into the oil
•Brown and turn over
•Add the Stock / Water, Lemon Juice and Zest, Thyme and Chili Flakes
•Season well with S&P
•Place the pan under the grill for 6-7 minutes
•Remove and turn over
•Spoon some of the juices over the Chicken Breast and return under the grill
•After 5 minutes remove once more and baste the Chicken Breast once more
•Return to under the grill and finish cooking
•Remove Breast from pan, reserve the juices if you wish to make a sauce (suggestions to follow)