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.
Recipe
SERVES: 2
INGREDIENTS:
- 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
METHOD:
- Preheat the oven to 185º.
- Season the chicken breasts on each side with salt and pepper.
- 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.
- Place in the oven and cook for 25 to 30 minutes, until the chicken is cooked through, basting a couple times throughout.
- Meanwhile, cook peas to packet instructions
- Steam sweet potato for 20 minutes until tender and add the zucchini to the steamer for the last 5 minutes.
- In a bowl, mix together the spinach, cooked peas, and steamed veggies, together with the remaining lemon juice.
- 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!
