Baked lemon chicken with spring greens

Top chargrilled chicken with caramelised lemon slices and bake on a bed of spring greens for a simple and delicious midweek meal in under 30 minutes.

4

10m

15m

Ingredients

  • 2 lemons
  • ¼ cup (60ml) honey
  • 2 bunches asparagus, woody ends trimmed
  • 1 bunch baby broccoli, halved lengthways
  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally

Method

STEP 1

Preheat oven to 200°C. Zest and juice 1 lemon. Thinly slice remaining lemon.

STEP 2

Combine the lemon juice and honey in a small bowl. Season. Arrange the asparagus and baby broccoli in a single layer in a large deep roasting pan.

STEP 3

Heat a chargrill on high. Spray the chicken with olive oil spray. Season. Cook on the grill for 2 mins each side or until golden brown. Place over the asparagus mixture in the pan.

STEP 4

Cook the lemon slices on the grill for 30 secs each side or until lightly charred. Arrange over chicken in pan.

STEP 5

Add lemon juice mixture to a small saucepan and bring to the boil. Remove from heat and pour over the chicken. Bake for 5 mins or until the chicken is cooked through and the asparagus and baby broccoli are tender. Sprinkle with the lemon zest to serve.

Dietary Information

Dairy-free
Egg-free
Gluten-free
Kid-friendly
Lactose-free
Low fat
Nut-free
Peanut-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.