Preparing the chicken breasts:

Slice each chicken breast horizontally in half, leaving it joined at one side, so you can open it up like a book. Place between 2 sheets of clingfilm and flatten with a meat mallet or rolling pin (be careful not to do this too forcefully or the texture of the meat will be ruined and it will taste dry).

Marinating the chicken:

Mix the olive oil, lemon juice, crushed garlic, thyme, rosemary and 4 pinches of black pepper together to make a marinade. Put the chicken breasts in a large shallow dish, cover them with the marinade, then cover the dish with cling film and leave to marinate in the refrigerator for at least 6 hours.

Marinating the courgettes:

Mix the courgette slices with the garlic, basil, olive oil, 6 pinches of salt and 4 pinches of pepper. Cover and leave to marinate in the fridge for at least 6 hours.

Making the tomato dressing:

Whisk the tomatoes, shallot, oil, water and vinegar together with 4 pinches of salt. Taste and correct the seasoning, adding the sugar if necessary. Set aside in a small saucepan.

Grilling the chicken:

Season the chicken breasts with 4 pinches of salt. On a very hot ridged griddle pan, cook 2 chicken breasts for 2 minutes on each side, then remove and set aside. Repeat with the remaining chicken breasts.

Finishing the dish:

Transfer the courgettes and their juices to a large saucepan. Cover and cook over a high heat for 2 minutes, until just tender. Meanwhile, gently heat the tomato dressing; don’t let it boil or the flavour will be spoiled. Remove the courgettes from the pan with a slotted spoon. Put them on 4 plates with the chicken, spoon over the dressing and serve.

Preparation time: 25 minutes, plus at least 6 hours’ marinating. Cooking time: 6 minutes.