Lemon, garlic and oregano chicken
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Work your magic on chicken with a pinch of oregano, a dash of garlic and a scattering of lemon zest.
Ingredients
Baby potatoes
300 g, halved
Asparagus
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
Garlic
1 clove(s), crushed
Oil spray
1 x 3 second spray(s)
Instructions
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.
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