2 chicken breasts
half a lemon
1 tbsp maple syrup
1 tbsp gluten free soy sauce
1 tbsp chopped cilantro, rice and zucchini or salad
Put 2 chicken breasts, skin side up in a small baking dish and season.
Squeeze the lemon into a bowl and stir in the maple syrup and gluten free soy sauce.
Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C).
Cook until done and richly glazed, basting with the juices at least twice.
To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
When cooked top with chopped herbs, and serve with rice.
Recipe adapted from: Good Food