Lemon & Thyme Chicken Breast
with Mash, Green Beans & Roasted Almonds
- Milk
- Almond
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
Fall in love with this blend of aromatic thyme, zesty lemon and garlic. It's a classic combo you'll want time and time again!
Ingredients
½
lemon
1 bag
thyme
2 clove
garlic
1 bag
green beans
1
carrot
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 sachet
chicken-style stock powder
2
potato
1 packet
chicken breast
½ packet
Dijon mustard
Not included in your delivery
olive oil
2 tbs
milk
(Contains: Milk;)
1 tbs
honey
40 g
butter (for the mash)
(Contains: Milk;)
10 g
butter (for the sauce)
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. • Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add the butter(for the mash), the milk and a generous pinch of salt. Mash until smooth and cover to keep warm.
• While the potato is cooking, juice the lemon (see ingredients). Pick the thyme leaves. Finely chop the garlic. Slice chicken breast into thin strips. • Trim the green beans. Cut the carrot into thin sticks. • Roughly chop roasted almonds. Cut chicken thigh into 2cm strips.
• In a small bowl, combine the lemon juice, thyme, garlic, honey, Dijon mustard (see ingredients), chicken stock powder and a pinch of pepper.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Add the green beans and carrot. Season with salt and pepper. Cook, tossing, until tender, 5-6 minutes. Transfer to a plate.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken breast strips, tossing occasionally, until the chicken is cooked through, 2-3 minutes. • Add lemon and thyme sauce and the butter (for the sauce). Cook, tossing occasionally, until the chicken is well coated in the sauce, 1-2 minutes.
TIP: The chicken is cooked when it's no longer pink inside.
• Divide the mash between plates. Top with the lemon and thyme chicken. • Drizzle remaining sauce from the pan. • Serve the veggies on the side and sprinkle with the roasted almonds. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved this comforting dish, praising its tasty chicken and satisfying mash.
- Ease of prep: Reviewers found this recipe easy to prepare, making it a great choice for a cosy night in.
