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Photo of Lemon thyme chicken with spring vegetables by WW

Lemon thyme chicken with spring vegetables

0 - 3
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Lemon juice, lemon thyme and baby vegetables give these chicken breasts a deliciously light flavour. Perfect spring weather food.


Oil spray

1 x 3 second spray(s)

Raw skinless chicken breast

540 g, (buy 600g), fat trimmed

Chicken stock cube

1 individual, dissolved in 300ml boiling water

Lemon juice

2 tbs

Spring onion(s)

5 individual, peeled, halved

Baby corn

125 g

Green beans

200 g, (preferably baby), trimmed


2 medium, trimmed, cut into strips

Fresh flat-leaf parsley

1 tbs, chopped

Fresh thyme

2 tsp


  1. Spray a large non-stick frying pan with oil. Place over medium-high heat. Add chicken breasts and cook for 2-3 minutes on each side, or until browned.
  2. Add stock, lemon juice, spring onions, baby corn, green beans, carrots, chopped parsley and thyme.
  3. Simmer, partially covered, for 15-20 minutes or until chicken is tender. Season with salt and pepper.
  4. Transfer chicken and vegetables onto serving plates. Increase heat to high and allow liquid to reduce a little. Pour sauce over chicken and serve garnished with extra thyme leaves and lemon wedges.


Use free-range, corn-fed or organic chicken breasts, if budget allows. You will really notice the difference in taste and texture.