Black Pepper Chicken Breasts© (serves 2)


  • 2x 6.7oz-190g (approx.) chicken breasts
  • 1 teaspoon garlic granules
  • 1 heaped tablespoon black peppercorns (crushed with a pestle and mortar)
  • ½ teaspoon ground ginger
  • 1 teaspoon sea salt
  • Juice of 1 lemon
  • ½ dry crumbling chicken stock cube


  1. Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven
  2. In a large mixing bowl, mix together all the dry ingredients apart from the chicken. Set to one side
  3. In a separate bowl, add the lemon juice. Add the chicken breasts and make sure each one is coated. Next, transfer one of the chicken breasts to the black pepper mix and press it down into the mix all over until it has an even coating. Place onto the roasting rack and repeat with the second breast
  4. Pop into the oven and roast for 30-40 minutes (there is no need to turn the breasts if cooking on a Vulcan Roaster)
  5. Remove from the oven and ensure the meat is thoroughly cooked (no pink meat and the juices run clear). Serve hot as part of a main meal or cool and sliced (e.g. for a salad/sandwich)

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