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Photo of Honey lemon chicken by WW

Honey lemon chicken

3 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
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!


Raw skinless chicken breast

500 g, (4 x 125g chicken breast fillets), fat trimmed

Olive oil

3 tsp


1 tbs


400 g, cut into thin wedges


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 beans

250 g, trimmed

Fresh red chilli

1 whole, frozen


  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.