The Fit Foodie’s Meal Prep Plan is now available as a digital download and paperback book. Click here.

Lemon & Thyme Chicken with Sweet Potato and Greens

Even I will admit that trying to eat a variety of nutritious dinners can be a bit of an effort sometimes. Plain protein and greens hits my dinner table ALOT, so I’ve managed to perfect the art of ‘jazzing’ them up in as many ways as possible. This delicious and simple meal is great for busy weeknights and offers 35g of quality protein, along with loads of vitamins and minerals. The addition sweet potato will keep you from reaching for dessert too. Clever {low GI} carbs.





  • 2  organic chicken breasts (skin removed)
  • 2 garlic cloves, minced
  • ½ cup of chicken stock
  • 1 unwaxed lemon – zest and juice
  • 2 sprigs of fresh thyme
  • Sea salt and freshly ground black pepper to taste

To serve:

  • 1/2 cup cubed sweet potato, steamed
  • 1/2 cup frozen peas
  • 1 small zucchini, cubed
  • 1/2 cup spinach leaves


  1. Preheat the oven to 185º.
  2. Season the chicken breasts on each side with salt and pepper.
  3. Place the chicken breasts in a baking dish and add the minced garlic, chicken stock, lemon zest + lemon juice from half the lemon, along with the thyme sprigs.
  4. Place in the oven and cook for 25 to 30 minutes, until the chicken is cooked through, basting a couple times throughout.
  5. Meanwhile, cook peas to packet instructions
  6. Steam sweet potato for 20 minutes until tender and add the zucchini to the steamer for the last 5 minutes.
  7. In a bowl, mix together the spinach, cooked peas, and steamed veggies, together with the remaining lemon juice.
  8. Season vegetables to taste, and serve between two plates, topping with sliced chicken breast.

Tip: You can use whatever herbs you like in this – try fresh basil + swap the zucchini for cherry tomatoes for an Italian twist!

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

No Comments Yet

Join the Conversation

Your email address will not be published.