Chargrilled lemon chicken on vegetable ribbons

2 cloves garlic
splash white wine
spash olive oil
2 lemons
4 chicken breasts
3 carrots
3 corguettes
knob butter
handful mint leaves

Mix garlic with wine, olive oil and juice of lemon. Add the chicken and marinate for at least 30 mins or up to a few hours.

Peel carrots, then use the peeler to slice into ribbons. Slice the courgettes in the same way and set both aside. Meanwhile, heat a saucepan of water and put the griddle pan on the stove to warm up. Cook the carrots and courgettes in boiling water for 3 mins, then drain and refresh under cold water.

Place the chicken in the griddle pan and cook thoroughly - this takes about 15 mins - then chargrill lemon slices for decoration.

Heat the vegetable ribbons in a deep frying pan with a little olive oil and butter, season and add the mint.

Serve the chicken and ribbons together, with chargrilled lemon on the side.