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Lemon Pepper Chicken & Sautéed Greens

Lemon Pepper Chicken & Sautéed Greens

with Hot Honey Drizzle
Niamh Kavanagh
Niamh KavanaghUpdated on July 03, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
385 kcal
Protein
: 
43.2g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy

You’ve now arrived at flavour central, the hub where we serve only the tastiest dishes from our hearts to your homes. The sautéed greens are proof of this mega flavour and when paired with some lemon pepper chicken and a spectacular hot honey drizzle, this dish is truly divine.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Broccoli

1 sachet

Chilli Flakes

1

Garlic

1

Kale

1

Lemon

330 g

Chicken Thigh

2

Zucchini

1 sachet

Lemon Pepper Seasoning

Not included in your delivery

1 drizzle

olive oil

1 tbs

honey

Energy (kJ)1610 kJ
Calories385 kcal
Fat14.8 g
of which saturates3.4 g
Carbohydrate18.6 g
of which sugars17 g
Dietary Fibre10.6 g
Protein43.2 g
Sodium493 mg
The average adult daily energy intake is 8700 kJ
•Large Frying Pan

Cooking Steps

PDF
Get prepped
1
  • Chop broccoli (including stalk!) into small florets. Zest lemon to get a pinch and slice into wedges. 
  • Finely chop garlic. Thinly slice zucchini into sticks. 
  • Thinly slice kale, discarding any larger pieces of stalk. 
  • Cut chicken into 2cm chunks.
  • In a medium bowl, combine chicken, lemon pepper seasoning and a drizzle of olive oil. Set aside. 
Cook the veggies
2
  • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and zucchini, tossing until tender, 6-7 minutes (cook in batches if needed). Add kale and garlic and cook until softened and fragrant, 1-2 minutes. 
  • Transfer to a bowl, then add a generous squeeze of lemon juice. Season to taste with salt and pepper. Cover to keep warm.  

TIP: Add a dash of water to the pan to help speed up the cooking process. 

Cook the chicken & make the hot honey
3
  • Wipe out frying pan, then return to medium-high heat. When pan is hot, cook chicken, tossing, until cooked through, 5-6 minutes. 
  • While chicken is cooking, in a microwave-safe bowl, combine a pinch of chilli flakes (if using), lemon zest, the honey and a generous squeeze of lemon juice. Microwave in 10 second bursts until warmed through and fragrant. Set aside. 

HAVE A BBQ? Preheat BBQ to medium-high heat. Place chicken steaks on BBQ hot plate and grill until charred and just cooked through, 3-6 minutes each side.

TIP: The chicken is cooked when it is no longer pink inside.

Finish & serve
4
  • Divide lemon pepper chicken and sautéed greens between plates. 
  • Drizzle over hot honey. Serve with any remaining lemon wedges. Enjoy!

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