For the chicken breast
1 tsp rapeseed oil
½ tsp dried oregano
½ tsp dried thyme
1 tsp smoked or regular paprika
¼ tsp cayenne pepper
1 tbsp garlic infused oil
4 skinless, boneless chicken breast (each weighing 140g)
For the basil mayo - click here
Make the basil mayo recipe and set aside. Mix together the oil, herbs, spices and garlic infused oil in a large sealable bag.
Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally.
Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat. Serve immediately with the basil mayo and salad.
Recipe adapted from: Good Food