The sharpness of the lemon becomes sweeter and perfectly compliments the chilli in this dish. Cooking at a lower heat means the breast is succulent and everyone who has tried this has asked me for the marinade - the secret is there is no marinating needed.
Small chicken breasts take approximately 16 minutes to cook, larger ones can take up to 24 minutes. Cooking the chicken on a lower heat initially stops it drying out - you should aim to turn the chicken over halfway during the cooking time. I'd love to hear feedback if anyone cooks this. I find this goes nicely with any packet golden vegetable rice and salad, or wedges. Try to get evenly sized chicken breasts.