I really wish I’d taken a photo of this as it was such a pretty meal! However I was carrying a crying toddler whilst cooking and dishing up so really wasn’t possible!
Josh has started a new diet and is trying to lose some weight so I’m focusing back on home cooking after a few months of convenience so that I know exactly what’s going into our food.
Today’s meal was grilled lemon chicken with potato chunks and summer vegetables.
For the chicken:
1 chicken breast per person (could also use boneless thighs)
2 cloves garlic
1 tsp dried thyme (or 1tblsp fresh thyme)
Salt and pepper to season
An hour prior to cooking season chicken. Add the zest of a lemon, the juice of half a lemon, 2 crushed/finely chopped garlic cloves (if your garlic is very strong only use one) and the thyme. Leave to marinade with some lemon slices.
I cooked this on the George Foreman grill (other grills are available!) for around 8 minutes to ensure the chicken was fully cooked but still juicy and tender.
For the potatoes :
For 2 people I used 3 medium potatoes however depending on the size of your potatoes/size of your appetite this is easily changeable.
I diced the potatoes into 12/16 chunks each(half, half again and then into 3 or 4) with the skin on and parboiled for 5 minutes.
Once parboiled I sprayed a roasting tin with low cal oil spray to prevent sticking and chucked the potatoes in. I seasoned with garlic salt, pepper and dried thyme.
I then roasted these for around 40minutes, tossing half way through.
I served this with baby corn, carrots and snap peas. A nice tossed salad would also go well.
Frankly it was delicious and will be a staple recipe throughout the summer. Next time I make it I will take a picture!