Remove the skin from the chicken and set this aside for now.

Cover a chopping board with cling film, though do not cut off the piece from the roll quite yet, and sit the chicken breasts on top, with space between them, then cover with more cling film and tear off from the roll.

Using a rolling pin, press down on the meatier parts of the fillets, rolling them out a little, until each chicken breast is, as much as possible, of even thickness, though it's always going to be a little thinner at the tip.

Put the lime zest in a small bowl, cover with cling film and set aside.

Unwrap and transfer the chicken breasts to a reusable freezer bag, or a shallow dish or container in which they will fit snugly, then add the lime juice along with the oil, sea salt flakes and garlic.

Seal the bag well, give it a bit of a squidge to help it coat the chicken and leave to marinate, out of the fridge, for 15 minutes.

When time's up on the marinade, heat the 2 teaspoons of olive oil in a heavy-based frying pan.

Take the chicken out of the bag or dish and shake off the marinade before frying over a medium-high heat for 2 minutes each side, then turn again and give an extra minute on each side, so that the chicken is bronzed on the outside and cooked through.

Remove to a couple of waiting plates.

Mix the lime zest and chopped coriander together and sprinkle on top.

Serve, ideally, with the iceberg lettuce and chicken crackling and a splodge of avocado mashed with sea salt and chilli flakes.