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Photo of Lemon thyme chicken with spring vegetables by WW

Lemon thyme chicken with spring vegetables

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)

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


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.