Solo: Lemon & Garlic Chicken

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Solo: Lemon & Garlic Chicken

Lemon & Garlic Chicken

Ingredients to serve 1

  • 1 x sweet potato – dice (3cm)
  • ¼ x broccoli – break into florets
  • ¼ tsp x cumin seeds
  • 1 clove x garlic – crush, peel and chop finely
  • ½ x lemon
  • ¼ tsp x chilli flakes
  • 2 x free range chicken breasts
  • 3g x fresh parsley – chop coarsely
  • 1 tbsp x butter (from your pantry)
  • . x freshly ground salt & pepper (from your pantry)
  • . x olive oil (from your pantry)


Step 1

Preheat oven to 200◦C. Prepare all ingredients as indicated above.

Step 2

Using a box grater, finely grate the skin of the lemon to create lemon zest. Then cut in half and juice.

Step 3

Place the diced sweet potato on a baking tray. Drizzle with olive oil and then season generously with cumin seeds, salt and pepper. Toss to coat. Pop into the oven to roast for 20 minutes until lightly browned and soft, turning half way through the time.

Step 4

Place chicken breasts on a chopping board. Drizzle with olive oil and dust with freshly ground salt and pepper. Toss to coat. Place a dry frying pan on medium to high heat. When hot, add the chicken and pan fry for about 6 minutes until browned. Transfer to a chopping board and allow to cool.

Step 5

Place a saucepan of lightly salted water on to boil. When boiling toss in the broccoli florets and cook for about 2 minutes. They should still be crunchy. Drain the broccoli in a colander and return to the pot. Scatter with lemon zest and keep warm.

Step 6

Place a small saucepan on medium heat. Melt the butter then add the garlic and sauté for 2 minutes. Remove from the heat and stir in the lemon juice and chilli flakes. Set aside.

Step 7

To serve, slice the chicken breasts and place on the plate. Drizzle with lemon butter sauce. Add a serving of broccoli and sweet potato on the side. Scatter with parsley.