Carb-Conscious Lemon Chicken Breast

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1clove garlic
• 1pcs lemon
• 1pcs baby broccoli
• 100g kale
• 5g mint and garlic seasoning
• 300g free-range chicken breast fillet
• 20g butter
• 23ml olive oil
• 5ml honey

Method

1. Step 1 — Start prep
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Remove 20g butter from the fridge to soften. Quarter the zucchini lengthwise, then cut into 2cm chunks.
2. Step 2 — Start tray bake
   Put the zucchini on the lined tray, drizzle with 2 tsp olive oil and season with salt and pepper. Bake for 6-8 mins until starting to soften.
3. Step 3 — Finish prep
   Meanwhile, crush or finely chop the garlic. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Trim the baby broccoli and halve any thicker stems lengthwise. Tear the kale leaves into small pieces, discarding the stems.
4. Step 4 — Season chicken
   Mash the softened butter in a large bowl with a fork until smooth. Stir in the mint and garlic seasoning, garlic, lemon zest, 2 tsp lemon juice* and 1 tsp honey and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add chicken to the flavoured butter and spread the butter onto the chicken to coat.
5. Step 5 — Finish tray bake
   Add the chicken and baby broccoli to the tray with the zucchini. Drizzle with 2 tsp olive oil and bake for 4 mins. Scatter the kale over the chicken and vegetables, drizzle with 2 tsp olive oil and bake for a further 4-6 mins until the chicken and vegetables are cooked through and the kale is crisp.
6. Step 6 — Get ready to serve
   Remove the tray from the oven and rest the chicken for 5 mins. Serve the chicken and vegetable tray bake at the table with the lemon wedges.

Allergens

Milk, Soy, Sulphites