Tara Humphries, everydaywithallergies.com
This recipe is free from eggs, dairy, gluten and nuts.
2 large chicken breasts, skin free
1-2 Tbs dried marjoram
Olive oil for frying
Remove any fat from the chicken breasts, and roughly cut them into strips.
Heat a little oil in a large frypan and place the chicken strips into the pan. Cut the lemon in half and squeeze the juice of one half over the chicken strips. Sprinkle half of the marjoram evenly over all the strips.
Cook for 5 minutes then turn. Repeat the lemon and marjoram and cook for a further 5 minutes.
Serve with steamed vegetables and potato wedges or with a slice of lemon and some tomato salsa for dipping.