Sticky lemon chicken traybake
https://www.coop.co.uk/recipes/sticky-lemon-chicken-traybake
Herby and zesty, this easy chicken traybake is low in saturated fat and counts as 2 of your 5 a day - dinner time!
-
Feeds
2
-
Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 34g
Share this recipe
Ingredients
- 1 tbsp Co-op Fairtrade clear honey
- 4 thyme sprigs, leaves picked
- 1 tsp wholegrain mustard
- Zest and juice of ½ lemon, plus 1 lemon, thinly sliced
- 3 tsp Co-op extra virgin olive oil
- 1 garlic clove, finely chopped
- 2 Co-op British chicken breast fillets
- 250g pack Co-op British asparagus, trimmed
- 2 small Co-op trimmed leeks, sliced into 1cm rings
- 400g can Co-op cannellini beans, drained and rinsed
- 3 tbsp Co-op 0% fat Greek style natural yogurt
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the honey, thyme, mustard, lemon zest, 1 tsp of the olive oil and the garlic in a bowl
- Mix well, add the chicken and toss to coat, then marinate for 5 mins
- Meanwhile, spread the asparagus spears, leek and lemon slices over a baking tray, drizzle with the remaining olive oil and season
- Top with the chicken and roast for 15-20 mins. Preheat the grill to high
- Add the beans to the tray, then grill for 5 mins, or until the veg starts to turn golden and the beans pop
- Meanwhile, mix the yogurt and lemon juice in a small bowl to make a dip
- Season to taste, then serve alongside the roasted chicken and vegetables
