Lemon & Rosemary Chicken with Vegetables by Melanie McGrice

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


  1. 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.
  2. Prick the potatoes and place in a bowl with 1 tablespoon water. Cover and heat in the microwave for 8 minutes.
  3. Place the carrots, snow peas, baby corn, broccolini and asparagus in another bowl with 1 tablespoon water and microwave for 1 minute.
  4. Serve and pour remaining lemon juice marinade over the vegetables and chicken.

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