Lemon Chicken with Roast Veggie Salad and Red Pepper Aioli

Lemon Chicken with Roast Veggie Salad and Red Pepper Aioli

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 23, 2016.

For even zestier chicken, marinate overnight and leave, covered, in the fridge.


Ingredients

LEMON CHICKEN

  • 550g chicken breasts
  • 2 tablespoons olive oil
  • Zest and juice of 1 lemon (optional, adults)
  • 1 clove garlic, minced
  • 1 teaspoon finely whole peeled thyme leaves
  • 2 teaspoons runny honey

ROAST VEGGIE SALAD

  • 600g baby potatoes
  • 1 tablespoon finely chopped thyme leaves (optional, adults)
  • 1 capsicum, core and seeds removed
  • 1 courgette
  • 150g green beans, ends trimmed OR 150g asparagus, woody ends trimmed

TO SERVE

  • 60g red pepper aioli (optional, adults)

Steps

  1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using).
  2. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Set aside.
  3. Mix all lemon chicken ingredients (except chicken) together in a large bowl. Add chicken steaks, gently toss to coat and set aside to marinate at room temperature.
  4. Dice potatoes 1–2cm and toss with a drizzle of oil and thyme (if using) on prepared tray. Season with salt and roast for about 10 minutes. While potatoes are roasting, dice capsicum 2cm; slice courgette in half lengthways and then slice 1cm on an angle; slice asparagus 5cm
  5. Add capsicum to tray with potato and roast a further 10 minutes. Add courgettes and green beans/asparagus and roast a further 5–6 minutes, until potatoes are golden and green beans/asparagus are bright green and tender. While the vegetables are roasting, cook chicken.
  6. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for 2–3 minutes each side, until just cooked through. Turn down heat if the marinade starts to burn. Set aside, covered with foil, to rest. Slice chicken thickly against the grain.
  7. Divide roast veggie salad between plates. Top with lemon chicken and serve a dollop of red pepper aioli either on top or on the side (if using).

Nutritional Information

Energy 1842 kj
440 kcal
Protein 30.0g
Carbohydrate 25.2g
Fat 24.1g