with Garlicky Greens & Lemon
Bright, bold, and bursting with flavour! This meal pairs juicy, golden chicken with a smokey-sweet relish that takes things up a notch. Served alongside garlicky greens and a zing of fresh lemon, it’s a simple yet sensational dish that’s sure to impress! *We’ve replaced the green beans in this recipe with courgette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Chicken breast
640 g
Garlic
2
Chargrilled Capsicum Relish
1 packet
Courgette
1
Broccoli
1
Lemon
1
Olive oil
1 drizzle
• Chop broccoli (including stalk!) into small florets. Trim green beans. Slice lemon into wedges. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season both sides generously with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and green beans, tossing until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Squeeze over some lemon juice and season to taste. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.
• Divide seared chicken breast and garlicky greens between plates. • Top chicken with chargrilled capsicum relish. Serve with any remaining lemon wedges. Enjoy!
494
kcal
Calories
2070
kJ
Energy (kJ)
12.9
g
Fat
2.6
g
of which saturates
9.9
g
Carbohydrate
6.5
g
of which sugars
7.9
g
Dietary Fibre
81.9
g
Protein
0
mg
Cholesterol
552
mg
Sodium
