Serves 1 1 chicken thigh fillet Juice of half a lemon 1 tablespoon olive oil ¼ teaspoon salt Black pepper and paprika to taste Use a meat pounder to flatten the chicken thigh to an even thickness. Combine the fillet with all remaining ingredients in a shallow glass bowl, cover with cling wrap and place in the fridge for a couple of hours. Heat a skillet over medium heat and cook the chicken fillet on both sides until well cooked. Serve with a salad.