Lemon thyme chicken with spring vegetables
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
5 individual, peeled, halved
200 g, (preferably baby), trimmed
2 medium, trimmed, cut into strips
fresh flat-leaf parsley
1 tbs, chopped
- 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.
- Add stock, lemon juice, spring onions, baby corn, green beans, carrots, chopped parsley and thyme.
- Simmer, partially covered, for 15-20 minutes or until chicken is tender. Season with salt and pepper.
- 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.