Fresh Start’s lemon rose­mary chicken

This scrump­tious chicken recipe is from My Food Bag’s Fresh Start menu. Try it tonight.

Clutha Leader - - ART SOUTH OTAGO -

Re­duce heat to low-medium, add all re­main­ing bal­samic mush­room in­gre­di­ents and sea­son with salt and pep­per. Cook for about 30 sec­onds, un­til mush­rooms are coated. Re­move from heat and set aside.

While mush­rooms are cook­ing, place chicken on sec­ond pre­pared tray and grill (on up­per oven rack) for 2-4 min­utes each side (de­pend­ing on thick­ness), un­til just cooked through.

Re­move both trays from oven and set chicken aside, cov­ered in foil, to rest for 2-3 min­utes, be­fore slic­ing thickly. Toss spinach, bal­samic mush­rooms and any chicken rest­ing juices through roast veg­eta­bles and sea­son to taste with salt and pep­per.

To serve, di­vide roasted veg­eta­bles and lemon rose­mary chicken be­tween plates. Squeeze over a wedge of lemon just be­fore serv­ing, if de­sired.

MyFood Bag Fresh Start recipes are 450 calo­ries or less per serve, have lean pro­tein and loads of veg­eta­bles, and are lower in gluten and dairy.

Lemon rose­mary chicken with bal­samic mush­rooms, cherry toma­toes and cau­li­flower.

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