Thyme and Lemon Chicken

Thyme and Lemon Chicken

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 12, 2017.
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with roast kumara and apple slaw

Ingredients

ROAST KUMARA

  • 200g red kumara, scrubbed and diced 1-2cm
  • 1 teaspoon oil, for cooking (or use spray oil)

APPLE SLAW

  • ½ head broccoli
  • ½ iceberg lettuce
  • 1 apple
  • capsicum

THYME AND LEMON CHICKEN

  • 275g chicken breast steaks
  • 1 teaspoon oil, for cooking (or use spray oil)
  • Zest of ½ lemon
  • 1½ teaspoons thyme leaves, roughly chopped
  • ¼ teaspoon salt

FRUITY DRESSING

  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon vinegar (e.g. red wine, white wine)
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 sachet fruity dressing
  • ½ pottle yoghurt
  • Juice of ½ lemon
  • ¼ teaspoon honey (optional)

TO SERVE

  • 2 tablespoons pumpkin seeds

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate (if using). Bring a full kettle to the boil. Toss kumara and oil on prepared tray and season. Roast for 18-20 minutes, until kumara is soft and golden. Set aside.
  2. Dice broccoli florets and stalk 1-2cm. Place broccoli and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover with a plate and leave 5–6 minutes, until bright green and tender. Drain and refresh under cold water, then leave to drain.
  3. Pat chicken dry with paper towels and place in a bowl. Heat a medium dry fry-pan or grill plate on medium-high heat. Toss all thyme and lemon chicken ingredients together in bowl with chicken. Add chicken to pan and cook for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2-3 minutes then slice thickly, reserving any resting juices.
  4. While chicken cooks, place all fruity dressing ingredients in a large bowl and mix well to combine. Remove a 1/3 of a cup of dressing for serving.
  5. Roughly chop lettuce; cut apple into quarters and remove core and thinly slice; thinly slice capsicum. Add all with broccoli to bowl with fruity dressing. Toss well to combine and season to taste.
  6. TO SERVE divide roast kumara between plates and top with thyme and lemon chicken and any resting juices (if desired). Serve apple slaw on the side. Drizzle over remaining fruity dressing to taste and sprinkle over pumpkin seeds.

Nutritional Information

Energy 1866 kj
446 kcal
Protein 39.7g
Carbohydrate 38.3g
Fat 13.2g