Herby Chicken & Chilli-Garlic Greens
with Lemon
We love a good glaze for a superstar protein, so tonight's tender chicken gets tossed in an oregano-lemon glaze, adding just the right amount of herb to sweetness ratio. Paired with garlic-chilli spiked veggies and some flaked almonds for some extra crunch, this one is a real textural treat! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Baby Broccoli
330 g
Chicken Breast
1 sachet
Chilli Flakes
1 sachet
Dried Oregano
2
Garlic
1 packet
Green Beans
1
Lemon
2
Zucchini
Cooking Steps
• Trim green beans. Thinly slice zucchini into sticks.
• Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Finely chop garlic. Slice lemon into wedges.
• In a small bowl, combine dried oregano, the honey, a good squeeze of lemon juice and a splash of water.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season all over with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Remove from heat, add lemon herb glaze, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat.
• Cook green beans, broccoli and zucchini, until tender, 4-6 minutes.
• Reduce heat to medium, then add garlic and chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper.
TIP: If your pan is getting crowded, cook veggies in batches for the best results!
• Divide herby lemon chicken and garlic greens between plates. Spoon over any remaining glaze from pan.
• Serve with any remaining lemon wedges. Enjoy!
