Lemon thyme chicken with spring vegetables
0
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Lemon juice, lemon thyme and baby vegetables give these chicken breasts a deliciously light flavour. Perfect spring weather food.
Ingredients
Oil spray
1 x 3 second spray(s)
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 string beans
200 g, (preferably baby), trimmed
Carrot(s)
2 medium, trimmed, cut into strips
Fresh flat-leaf parsley
1 tbs, chopped
Fresh thyme
2 tsp
Instructions
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.
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