Lemon Chicken Large

Lemon Chicken Served with Fragrant Brown Rice and Veggies

5 from 2 votes

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Course: Main Course

Cuisine: English

Keyword: Healthy, Healthy dish, high protein, marcos, mealprep

Prep Time: 10

Cook Time: 35

Servings:

Calories: 578kcal

Preheat oven to 375°F (190°C).
In a large bowl, mix green beans, cherry tomatoes, courgette, olive oil, lemon juice, salt and pepper.
Place vegetables on a baking sheet and roast for 10 to 15 mins or until tender and golden brown
Cook the rice in a pan with boiling water or rice cooker. Using the instructions on the rice package for cook time.
In a large bowl, mix chicken breasts, minced garlic cloves, lemon juice, fresh thyme leaves, tsp salt, and white pepper.
In a large skillet, heat oil over medium-high heat. Add marinated chicken and cook 6-8 mins per side or until cooked through and reaches a temperature of 70-75 degrees. Remove chicken and set aside.
Alternatively place the chicken on a baking dish and bake for 25-30 minutes or until chicken is cooked through and reaches a temperature of 70-75 degrees.
Place a pan on high heat and add olive oil, diced onions, thyme, and garlic. Once softened, add water and chicken bouillon, bring to a boil. Mix corn starch and water in a small bowl or a cup add to pan and cook for 5 mins. Add lemon juice, blend until smooth and remove from heat.
Serve chicken and sauce over rice and top with roasted vegetables. Garnish with chopped parsley and lemon.

each portion with the following weights:

Lemon Chicken - 130 gr

Brown Rice - 240 gr

Roasted veg - 150 gr

Lemon sauce - 140 gr

Parsley

Lemon wedge