Mustard Lemon & Herb Chicken with Sauteed Greens

It's light, fresh and zesty, it's a one-pan dish, but best of all, it's incredibly tasty!

Hint: We served this with fresh greens but it's equally as good with mash or roasted vegetables.

Prep time: 10 mins
Cook time: 20 mins

Dairy Free

Gluten Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of chicken thigh fillet

1 1/2 teaspoons of extra virgin olive oil

2 teaspoons of Dijon mustard

1 teaspoon of dried mixed herbs

zest of 1/2 lemon

2 slices of lemon

1 garlic clove, sliced

2 kalamata olives, sliced

Sauteed Greens

1 teaspoon of extra virgin olive oil

3 asparagus spears

1/3 bunch of broccolini (50g)

2 teaspoons of flaked almonds (4g)

Method

Place chicken thighs in a zip lock bag, mix oil, mustard, herbs and zest and add to bag. Let marinate while preparing sides or for 15 minutes.

Preheat oven to 180°C and line a small baking pan with paper. Arrange lemon slices in pan and place chicken on top.

Place garlic slices and olives over chicken. Bake for 20 minutes or until cooked through. While chicken is baking heat olive oil in a pan to medium heat and saute greens until just tender, add almonds to pan, season with salt and pepper and mix well.

Plate the chicken and serve with the greens.

Calories: 328
Protein: 27.4
Carbs: 6.7
Fibre: 2.2
Fat: 21.2

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