Photo of Lemon thyme chicken with spring vegetables by WW

Lemon thyme chicken with spring vegetables

2
0
0
SmartPoints® value per serving
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 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.

Notes

Use free-range, corn-fed or organic chicken breasts, if budget allows. You will really notice the difference in taste and texture.

Start eating better than ever!