Lemon, garlic and oregano chicken
300 g, halved
1 bunch(es), trimmed, halved
200 g, trimmed
Cooked broad beans
Skinless chicken breast
270 g, (buy 600g), fat trimmed
Lemon pepper seasoning
1 tbs, (1 lemon), long strands
1 clove(s), crushed
1 x 3 second spray(s)
- Cook the broad beans in a small saucepan of boiling salted water for 2 minutes or until just tender. Drain. Peel and discard the skin.
- Steam the potato over a saucepan of boiling water for 11 minutes. Add the asparagus and beans, and steam for 3 minutes. Add the broad beans and steam for 1 minute or until vegetables are tender.
- Meanwhile, sprinkle the chicken with the herb mix. Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook the chicken for 4-6 minutes each side or until cooked through.
- Place the vegetables in a bowl. Add the lemon zest, juice, oil and garlic. Season with salt and pepper and combine. Serve with the chicken.