Lemon & honey chicken
This dish is best served cold, so you can make it a day in advance - it's also low in fat
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 40 - 45 mins
Low-fat
- Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.
- Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)
- On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.
Per serving for six
229 kcalories, protein 40.0g, carbohydrate 4.0g, fat 6.0 g, saturated fat 1.0g, fibre 0.0g, sugar 4.0g, salt 0.26 g
Recipe from Good Food magazine, September 2002.
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Ingredients
- 6-8 skinless boneless chicken breasts, (about 1kg/2lb 4oz in total)
- 2 tbsp clear honey
- grated zest of 2 lemons and the juice of 1
- 2 tbsp olive oil
- 1 curly lettuce , such as Batavia or Webb's
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Just 5 ingredients in this summery vegan salad - you can make it a day in advance too
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ratings
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 10 mins
Cook 40 - 45 mins
Low-fat
Ingredients
- 6-8 skinless boneless chicken breasts, (about 1kg/2lb 4oz in total)
- 2 tbsp clear honey
- grated zest of 2 lemons and the juice of 1
- 2 tbsp olive oil
- 1 curly lettuce , such as Batavia or Webb's
Per serving for six
229 kcalories, protein 40.0g, carbohydrate 4.0g, fat 6.0 g, saturated fat 1.0g, fibre 0.0g, sugar 4.0g, salt 0.26 g
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30 September 2012
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