Lemon Thyme Chicken with Apple and Date Salad
Ready in 30 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 21, 2018.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 21, 2018.
Ingredients
Roast Kumara
- 1 pack pre-diced kumara
Chicken
- 1 pack chicken breast steaks
- 1½ Tbsp thyme leaves, chopped
- Zest of 1 lemon
Salad
- 1 lemon
- ¾ cos lettuce
- 1 apple
- 1 carrot
- 1 pack chopped dates
- 2-3 Tbsp curried salad dressing
Have Handy
- olive oil
- pepper
- salt
Steps
-
Preheat oven to 230°C.
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Cook kumara Pat kumara dry and place on a lined oven tray, in a single layer. Drizzle with oil and season. Bake on middle rack for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill kumara for about 5 minutes, until golden and crispy
-
Prep chicken Pat chicken dry. In a medium bowl, combine chicken with thyme, lemon zest, ½ tsp salt and a drizzle of olive oil.
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Prep salad Peel lemon and discard peel; remove lemon seeds and finely dice flesh; thinly slice lettuce; grate apple and carrot. Place all in medium bowl with dates and curried salad dressing. Toss to coat well.
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Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes. Slice thickly, reserving any resting juices.
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Serve kumara topped with chicken and any resting juices. Place salad and any remaining dressing on the side.
Nutritional Information
Energy |
2171 kj 519 kcal |
---|---|
Protein | 32.6g |
Carbohydrate | 41.8g |
Fat | 23.6g |