Lemon Thyme Chicken

Lemon Thyme Chicken

Ready in 50 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 17, 2017.
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with honey mustard leeks and cauliflower feta crumble

Ingredients

LEMON THYME CHICKEN

  • 275g chicken breast
  • ½ teaspoon olive oil
  • ½ teaspoon finely chopped thyme leaves
  • Zest and juice of ¼ lemon
  • ¼ teaspoon salt

HONEY MUSTARD LEEKS

  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ leek, white and pale green part only, cut in half lengthways and thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons water
  • ½ can cannellini beans, drained and rinsed
  • 1½ teaspoons mustard (e.g. Dijon, wholegrain)
  • ½ teaspoon runny honey
  • ½ teaspoon balsamic vinegar
  • ¾ cup chicken stock
  • ¾ teaspoon cornflour, mixed with 1 tablespoon cold water

FETA CRUMBLE

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

CAULIFLOWER

  • 1 egg white
  • ¼ head cauliflower, cut into small florets and stalk roughly diced

TO SERVE

  • ½ punnet cherry tomatoes
  • ¼ lemon
  • ½ bag baby spinach leaves
  • 1 tablespoon crumbled feta cheese

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Set aside a small casserole dish (measuring about 20 x 20cm). Pat chicken dry and cut breasts in half lengthways, until all pieces are roughly the same size. Add to a small bowl with all remaining lemon thyme chicken ingredients and toss to coat.
  2. Heat a medium, dry fry-pan on high heat. Sear chicken for 2-3 minutes each side, until golden (but not cooked through). Remove from pan (reserve pan) and place in casserole dish.
  3. For the honey mustard leek, heat oil in reserved pan on medium heat. Cook leek, garlic and water with a pinch of salt for 4-5 minutes, stirring, until soft. 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.
  4. 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.
  5. While chicken is cooking, combine all feta crumble ingredients in a bowl and use hands to rub feta into crumbs. Whisk egg white in a bowl and toss through cauliflower. Add crumbs to bowl with cauliflower and toss to coat. Spread out on prepared tray and season. Bake (on rack above chicken) for 13-15 minutes, until golden.
  6. Cut tomatoes in half and cut lemon into wedges.
  7. TO SERVE divide spinach between plates and top with cauliflower feta crumble, lemon thyme chicken and honey mustard leeks. Sprinkle over cherry tomatoes and feta and serve a wedge of lemon to squeeze over just before eating.

Nutritional Information

Energy 1698 kj
406 kcal
Protein 45.0g
Carbohydrate 24.7g
Fat 12.5g