Lemon chicken

This fresh and fruity sauce is the perfect complement to chicken. Served with rice, and some greens to add some colour, this is a good protein-rich, medium-fat meal.

  • serves: 2
  • time: 55 minutes

Colour-coding

This recipe is colour-coded green and amber because it's low in saturated fat, sugar and salt but has a medium level of fat in it.

Find out more about food labelling.

Ingredients

  • 2 skinless chicken fillets, cut into strips
  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1 glass of low-salt stock
  • ½ lemon, plus its juice
  • 6 mushrooms, sliced
  • 1 tbsp parsley, chopped
  • a pinch of dried dill
  • a pinch of black pepper

The reference intake of an average adult is 8,400kJ/2,000kcal a day for a woman and 10,500kJ/2,500kcal a day for a man.

Method

1. Gently fry the chicken in the oil until golden brown. Remove it from the pan and put it on a plate.

2. Put the mushrooms and onion in the pan, stir and add the stock. Add a pinch of dill and simmer over a low heat.

3. Grate the lemon skin into the pan, then add the parsley, lemon juice and black pepper. Cook until the sauce has reduced by half, then put the chicken back in the pan. Simmer for another 15 to 20 minutes, until the chicken is cooked through.

4. Serve with boiled rice and steamed green vegetables, such as cabbage or green beans.

Nutrition information

Nutrient

Per 100g

Per 227g serving

Energy

542kJ/129kcal

1,226kJ/292kcal

Protein

17.5g

39.8g

Carbohydrate

0.8g

1.8g

(of which sugars)

0.6g

1.4g

Fat, total

4.3g

9.7g

(of which saturates)

0.9g

2g

Fibre

0.3g

0.7g

Sodium

0.04g

0.08g

Salt

0.1g

0.2g

Food safety tips

When cooking:

  • always wash your hands, work surfaces, utensils and chopping boards before you start preparing food and after handling raw meat, including poultry
  • keep raw meat away from ready-to-eat foods such as salad, fruit and bread
  • make sure the chicken is cooked until it's steaming hot all the way through, there's no pink meat left and any juices run clear

Page last reviewed: 05/12/2017

Next review due: 05/12/2020

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Media last reviewed: 27/01/2018

Next review due: 27/01/2021