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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Garlic
2
Chicken breast
640 g
Chargrilled Capsicum Relish
1 packet
Courgette
2
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!
518
kcal
Calories
2170
kJ
Energy (kJ)
13.4
g
Fat
2.7
g
of which saturates
12.1
g
Carbohydrate
8.2
g
of which sugars
9.9
g
Dietary Fibre
83.7
g
Protein
0
mg
Cholesterol
554
mg
Sodium
