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Home  >  Inspire & Create  >  What's for Dinner  >  Baked Lemon Chicken with Spring Greens


Baked Lemon Chicken with Spring Greens


10 mins


15 mins





Baked Lemon Chicken with Spring Greens


  • 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


  1. Preheat oven to 200°C. Zest and juice 1 lemon. Thinly slice remaining lemon.
  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.
  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.
  4. Cook the lemon slices on the grill for 30 secs each side or until lightly charred. Arrange over chicken in pan.
  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.
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