Lemon Thyme Chicken

Lemon Thyme Chicken

Ready in 50 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 17, 2017.
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With honey mustard leeks and cauliflower feta crumble

Ingredients

LEMON THYME CHICKEN

  • 550g chicken breasts
  • 1 teaspoon olive oil
  • 1 teaspoon finely chopped thyme leaves
  • Zest and juice of ½ lemon
  • ½ teaspoon salt

HONEY MUSTARD LEEK

  • 1 teaspoon oil, for cooking (or use spray oil)
  • 1 leek, white and pale green part only, cut in half lengthways and thinly sliced
  • 3 cloves garlic, finely chopped
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 1 can cannellini beans, drained and rinsed
  • 1 tablespoon mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon runny honey
  • 1 teaspoon balsamic vinegar
  • 1 cup chicken stock ▲
  • 1 teaspoon cornflour, mixed with 1 tablespoon cold water ▲

FETA CRUMBLE

  • 1 teaspoon olive oil
  • 55g wholemeal almond breadcrumbs
  • 25g feta cheese, crumbled
  • 1 teaspoon finely chopped thyme leaves
  • Zest of ½ lemon
  • ¼ teaspoon salt

CAULIFLOWER

  • 1 egg
  • ½ head cauliflower, cut into small florets and stalk roughly diced *
  • 1 teaspoon oil, for roasting (or use spray oil)

TO SERVE

  • 1 punnet cherry tomatoes
  • ½ lemon
  • ½ bag baby spinach leaves
  • 25g feta cheese, crumbled

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Set aside a large casserole dish (measuring about 25 x 30cm).
  2. Pat chicken dry and cut breasts in half lengthways, until all pieces are roughly the same size. Add chicken to a bowl with all remaining lemon thyme chicken ingredients and toss to coat.
  3. Heat a large, dry, fry-pan on high heat. Sear chicken for 2-3 minutes each side, until golden (but not cooked through). Remove chicken from pan and place in casserole dish. Reserve pan.
  4. For the honey mustard leek, heat oil in reserved pan on medium heat. Cook leek, garlic, water and salt for 5 minutes, stirring, until softened. While leek cooks, combine all remaining honey mustard leek ingredients in a bowl. Add to pan, bring to a simmer and cook for about 1 minute, until thickened. Pour over chicken in casserole dish.
  5. Bake chicken for 10-15 minutes (depending on thickness), until chicken is just cooked through. Cover to rest for 2-3 minutes then slice chicken and return to sauce.
  6. While chicken is cooking, combine all feta crumble ingredients in a bowl and use hands to rub feta into crumbs. Whisk egg in a bowl and toss cauliflower with egg. Add crumbs to bowl and toss to coat cauliflower. Spread out on prepared tray and season with pepper. Bake (on rack above chicken) for about 15 minutes, until golden.
  7. Cut tomatoes in half and cut lemon into wedges.
  8. TO SERVE divide spinach between plates and top with cauliflower feta crumble, slices of lemon thyme chicken and honey mustard leek. Sprinkle over cherry tomatoes, feta and a wedge of lemon to squeeze over just before eating.

Nutritional Information

Energy 1806 kj
432 kcal
Protein 44.6g
Carbohydrate 23.6g
Fat 16.1g