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Lemon chicken
Average rating:
This recipe for tangy chicken is as healthy as it is quick and easy
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Serves: 4
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Cooking time: 30 mins
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Skill level: Easy peasy
Ingredients
If you don't have balsamic vinegar, try substituting half vinegar and half water with a pinch of sugar.
- 4 skinless chicken fillets
- 4tbsp balsamic vinegar
- 4tbsp of olive oil
- 1 lemon
- 450g (1lb) chopped spring greens
- Salt and pepper for seasoning
Method
- Place 4 skinless chicken fillets in a shallow dish.
- Mix together 2tbsp balsamic vinegar with 1tbsp of olive oil and pour over the chicken. Leave to marinate for 30 mins.
- Heat a skillet or heavy-based frying pan until very hot. Lift out chicken (discard marinade) and cook for 15-20 mins, turning 2-3 times until cooked through.
- Slice a lemon and add to pan after about 10 mins and cook for 1-2 mins on each side.
- Meanwhile, steam 450g (1lb) chopped spring greens until tender. Whisk 2tbsp balsamic vinegar and 3tbsp olive oil and season.
- Serve the chicken and lemon on the steamed greens and pour over the dressing.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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