CALORIES/SERVING: 354 CALS
110g skinless chicken breast, diced
120g raw potatoes, peeled and cut into cubes
50g broccoli florets
50g cauliflower florets
50g green beans
10g sunflower kernels
1/2 tsp. dried rosemary
0.25 Teaspoon olive oil (marinade)
10ml. lemon juice, freshly squeezed (marinade)
0.5 Teaspoon dried parsley (marinade)
1 garlic clove (crushed (marinade)
Himalayan salt (marinade)
Combine the ingredients for the marinade in a bowl and toss the chicken breast until evenly coated.
Pre heat oven to 200°c and line a baking tray. Place the potatoes on on the tray, drizzle with olive oil and season with rosemary and salt. Roast the potatoes for approximately 20 minutes or until softened and browned.
Meanwhile, cook the broccoli and cauliflower in a steaming basket over boiling water until softened.
Heat a non stick pan over medium temperature and cook the chicken stirring for about 7 minutes or until cooked through.
Serve the lemon chicken alongside the roasted potato and vegetables and sprinkle with sunflower seeds.
Serving size 310g
Calories 354 cal
Fat, total 13.69g
- saturated 2.65g
- sugars 3.03g