Lemon Chicken
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Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
5
Low
Nutrition per serving
Calories211 kcal (11%)
Total Fat7.8 g (11%)
Carbs14.7 g (6%)
Sugars6.3 g (7%)
Protein21.4 g (43%)
Sodium330.3 mg (17%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 tspcornflour
1 tspdark soy sauce
0.5lemon
finely grated zest & juice, small
2 tspcoconut oil
or canola
150gskinless chicken breast fillet
cut into 1.5cm slices
1capsicum
any colour, deseeded and sliced
80gcarrot
medium, trimmed and thinly sliced
100gbroccoli
cut into small florets
150mlchicken stock
made with 1/2 stock cube
4spring onions
trimmed and thickly sliced
Instructions
Step 1
1. Mix the cornflour with the soy sauce and lemon juice in a small bowl.
Step 2
2. Heat the oil in a large frying pan or wok over a high heat, add the chicken, capsicum, carrot and broccoli and stir-fry for 2–3 minutes, or until the chicken is lightly browned and the vegetables are beginning to soften.
Step 3
3. Pour the lemon and soy mixture into the pan, add the chicken stock and spring onions and bring to a simmer. Reduce the heat and cook for 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through, stirring regularly.
Step 4
4. Sprinkle with grated lemon zest and serve with rice.
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