By Healthy mummy 1
Rosemary, Lemon and Mustard Chicken
5 steps
Prep:30minCook:10min
This recipe is a great example of how to give simple healthy food plenty of flavour without adding excess kilojoules.
Updated at: Thu, 17 Aug 2023 05:14:59 GMT
Nutrition balance score
Great
Glycemic Index
27
Low
Glycemic Load
2
Low
Nutrition per serving
Calories248.1 kcal (12%)
Total Fat17.8 g (25%)
Carbs7.2 g (3%)
Sugars3.6 g (4%)
Protein15.6 g (31%)
Sodium197.3 mg (10%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Combine the lemon juice, lemon zest, rosemary and wholegrain mustard. Coat the chicken thighs with the marinade and set aside for at least 30 minutes.
Step 2
Put the capsicum cheeks onto an oven tray and lightly spray with olive oil. Cook under a hot grill until the skins bubble and go black. Remove from the oven and quickly place into a container. Seal the container and set it aside to cool. The capsicum will sweat in the container and after about 10 minutes or so you will be able to peal the skins off. Once the skin has been removed thinly slice the capsicum.
Step 3
Heat a chargrill or BBQ and cook the chicken, about 3-4 minutes each side or until cooked through. Set aside to rest.
To make the dressing
Step 4
Combine the lemon juice, yoghurt and wholegrain mustard and set aside.
Step 5
Distribute the green leafy salad amongst 4 plates, top with roasted capsicum and chicken. Drizzle with the yoghurt dressing and serve. Enjoy!
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