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Lemon, garlic and oregano chicken

Lemon, garlic and oregano chicken

Total Time
35 min
15 min
20 min
Work your magic on chicken with a pinch of oregano, a dash of garlic and a scattering of lemon zest.


Baby potatoes

300 g, halved


1 bunch(es), trimmed, halved

Green string beans

200 g, trimmed

Cooked broad beans

150 g

Skinless chicken breast

270 g, (buy 600g), fat trimmed

Lemon pepper seasoning

10 g

Lemon zest

1 tbs, (1 lemon), long strands

Lemon juice

1 tbs

Olive oil

2 tsp


1 clove(s), crushed

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.