Lemon and thyme chicken with herb pilaf

Lemon and thyme chicken with herb pilaf

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Celebrate National Diabetes Week with this lower-GI chicken dish full of fresh herb and citrus flavours. Delicious and ready in 30 minutes.

The ingredient of Lemon and thyme chicken with herb pilaf

  1. 600g chicken breast fillets, trimmed
  2. 1/4 cup lemon juice
  3. 2 tablespoons olive oil
  4. 1 tablespoon fresh thyme leaves
  5. 2 teaspoons finely chopped fresh rosemary leaves
  6. 1 quantity Herb pilaf (see related recipes)
  7. Steamed squash, to serve
  8. Green beans, to serve

The instruction how to make Lemon and thyme chicken with herb pilaf

  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.

Nutritions of Lemon and thyme chicken with herb pilaf

fatContent: 700.987 calories
saturatedFatContent: 24.6 grams fat
carbohydrateContent: 3.9 grams saturated fat
sugarContent: 70.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 45.6 grams protein
sodiumContent: 101 milligrams cholesterol

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