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.
Serves
4
Prep
10m
Cooking
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
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.
