Don’t settle for bland chicken breasts at your next meal. This recipe will make sure you feast on some flavoursome chicken and vegetables.


·       Juice of 1 lemon

·       2 teaspoons olive oil

·       1 rosemary sprig, roughly chopped

·       300g skinless chicken breast fillet

·       4 small chat potatoes, washed

·       1 bunch baby carrots, leaves trimmed

·       10 snow peas, trimmed

·       4 baby corn cobs, chopped

·       1 bunch asparagus, woody end trimmed

·       1 bunch broccolini, ends trimmed

Mix together the rosemary, olive oil and lemon juice and marinate the chicken breast for a minimum of 30 minutes. Dry-fry in a non-stick pan until cooked through. Retain the remaining marinade.

Prick the potatoes and place in a bowl with 1 tablespoon water. Cover and heat in the microwave for 8 minutes.

Place the carrots, snow peas, baby corn, broccolini and asparagus in another bowl with 1 tablespoon water and microwave for 1 minute.

Serve and pour remaining lemon juice marinade over the vegetables and chicken.

Melanie McGrice in the kitchen

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