What You Need
• 2 lemons
• 1 1/2 tbsp. oregano
• 1 1/2 tbsp. olive oil
• 2 tsp. minced garlic
• 4 skinless, boneless chicken breasts (around 5 oz. (150g) each)
• 8 oz. (220g) asparagus
• 8 green onions, trimmed
• 1 tsp. coconut oil
• 1 1/2 tbs. white wine vinegar
• 1 packet 4 oz. (120g) rocket
Serves: 4
Prep: 10 mins
Cook: 30 mins
Nutrition per
serving:
242 kcal
8g Fats
2g Carbs
38g Protein
GF
DF
LC
MP
HP
What You Need To Do
Heat oven to 400F (200C).
Grate lemon rinds to equal 2 teaspoons, then halve the lemons and set aside. Combine lemon peel, oregano, oil, and garlic in a large bowl. Add chicken, season with salt and pepper and toss to cover.
Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 mins, until the chicken is cooked through and browned. Wait until slightly cooled then chop the chicken.
Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 mins, until the chicken is cooked through and browned. Wait until slightly cooled then chop the chicken.
Divide the rocket over plates and top with asparagus and green onions. Drizzle with white wine vinegar and season with salt and pepper. Serve with chicken and lemon halves.