Honey lemon chicken
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Want your meal to be ready faster? Cut your chicken breast in half, and thinly slice the potatoes so your dish will be ready in a flash!
Ingredients
Skinless chicken breast
500 g, (4 x 125g chicken breast fillets), fat trimmed
Olive oil
3 tsp
Honey
1 tbs
Potato(es)
400 g, cut into thin wedges
Lemon(s)
1 medium, cut into 8 wedges
Fresh rosemary
1 tsp, leaves
Cherry tomatoes
250 g
Salt reduced chicken stock
½ cup(s), (125ml)
Fresh flat-leaf parsley
¼ cup(s), chopped
Green string beans
250 g, trimmed
Fresh red chilli
1 whole, frozen
Instructions
1
Preheat oven to 220°C. Cut each chicken breast in half horizontally to make 2 thinner fillets. Combine the chicken, oil, honey, potato, lemon and rosemary in a single layer in a medium baking dish. Season with salt and pepper and toss to coat. Bake for 15 minutes. Add the tomatoes and stock and bake for a further 10 minutes. Sprinkle with parsley.
2
Meanwhile, cook the beans in a saucepan of boiling salted water for 2-3 minutes or until bright green and tender crisp. Divide the chicken mixture and beans among serving plates and drizzle with any pan juices. Grate the chilli over the top.
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