This Thai hormone-free chicken breast comes from naturally raised chickens fed on quality grains or herbal feed, with no added growth hormones, antibiotics or artificial hormones throughout the process, and is produced under strict HACCP/GMP and Halal standards for peace of mind. The boneless, skinless breast is low in fat yet still tender and springy, with a clean, mild flavour that takes on marinades very well, making it ideal for pan-searing, roasting, steaming, salads, cold dishes or as a sandwich and pasta protein. Each pack is about 1kg and individually quick frozen (IQF), so every fillet is frozen separately and easy to thaw piece by piece without needing to use the whole bag at once.

Recommended recipe: Lemon herb pan-seared chicken breast (serves 1–2)

Ingredients:

• 1 Thai all-natural hormone-free chicken breast (about 200–250g, fully thawed)

• 1/3–1/2 teaspoon sea salt

• Some black pepper

• A pinch of dried herbs (such as rosemary or thyme)

• 1–2 tablespoons olive oil

• Juice of half a lemon

Method:

1. Pat the thawed chicken breast dry; if thick, butterfly it so the thickness is even. Season both sides with salt, pepper and dried herbs, drizzle with some lemon juice and olive oil, rub in gently and let it sit at room temperature for 15–20 minutes.

2. Heat a pan over medium heat with a little olive oil, add the chicken breast and cook for about 3–4 minutes per side, adjusting according to thickness. You can cover the pan briefly to help it cook through; the surface should be golden and springy to the touch.

3. Turn off the heat and leave the chicken in the pan to rest for 2–3 minutes, then slice and plate. Finish with a little extra lemon juice and serve with salad, rice or pasta for a light, healthy meal.