Simple pan fried lemon chicken

Serves 1

1 chicken thigh fillet
Juice of half a lemon
1 tablespoon olive oil
¼ teaspoon salt
Black pepper and paprika to taste

Use a meat pounder to flatten the chicken thigh to an even thickness.

Combine the fillet with all remaining ingredients in a shallow glass bowl, cover with cling wrap and place in the fridge for a couple of hours.

Heat a skillet over medium heat and cook the chicken fillet on both sides until well cooked.

Serve with a salad.