Lemon and thyme chicken with herb pilaf
Celebrate National Diabetes Week with this lower-GI chicken dish full of fresh herb and citrus flavours. Delicious and ready in 30 minutes.
Ingredients: (serves 4)
600g chicken breast fillets, trimmed
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
1 quantity Herb pilaf (see related recipes)
Steamed squash and green beans, to serve
Method:
1. Place chicken, lemon juice, oil, thyme and rosemary in a large snap-lock bag. Seal. Shake to coat. Refrigerate for 15 minutes, if time permits.
2. Heat a non-stick frying pan over medium-high heat. Add chicken. Cook for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Stand, covered, for 5 minutes. Thinly slice.
3. Spoon herb pilaf into bowls. Top with chicken. Serve with squash and beans.
Notes Start making pilaf at end of step 1.
Super saver: Use trimmed chicken thigh fillets instead of breast and save around $2.04 in total.
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