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Lemon and Thyme Chicken

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Chicken Stock Cube
  • 1 tablespoon vegetable oil
  • 1 lemon, zest and juice
  • 1 dps freshly chopped thyme leaves
  • 4 chicken fillets
  • For the bean salad:
  • 4 tbsp Hellmann's Real Mayonnaise
  • 200 g broad beans, cooked, refreshed in cold water, drained and shelled
  • 200 g peas, cooked, refreshed in cold water, drained
  • 200 g giant couscous, cooked according to pack
  • 1/2 bunch spring onions, finely sliced
  • 5- 6 mint leaves, finely chopped
  • 1 tbsp chives, snipped

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

51.4g

Energy (kJ)

2925kJ

Energy (kcal)

699kcal

Carbohydrate incl. fibre (g)

73.5g

Carbohydrate excl. fibre (g)

56.8g

Sugar (g)

4.7g

Fibre (g)

16.7g

Fat (g)

21.7g

Saturated fat (g)

5.8g

Unsaturated fat (g)

13.9g

Monounsaturated fat (g)

7.8g

Polyunsaturated fat (g)

6.0g

Trans fat (g)

0.0g

Cholesterol (mg)

101mg

Sodium (mg)

520mg

Salt (g)

1.30g

Vitamin A (IU)

513IU

Vitamin C (mg)

17.5mg

Calcium (mg)

100mg

Iron (mg)

5.67mg

Potassium (mg)

1026mg

Total

205.7g

11698kJ

2797kcal

294.1g

227.2g

18.7g

66.9g

87.0g

23.2g

55.6g

31.0g

23.9g

0.1g

402mg

2078mg

5.20g

2051IU

70.1mg

398mg

22.67mg

4106mg


  • 1 Crumble the Knorr Chicken Stock cube into the oil to make a paste. Add half the lemon juice, and the zest and thyme leaves and mix well.
  • 2 Using your fingertips, rub the paste into the chicken.
  • 3 Place the chicken breasts on the BBQ or alternatively under a hot grill. Cook for approximately 15-20 minutes, turning occasionally until chicken is cooked through.
  • 4 To make the salad, add mayonnaise to the broad beans, peas and cooked couscous. Stir in the spring onions (reserving a few for decoration) and the mint and chives. (It is a fiddly job shelling the broad beans but well worth the effort to reveal their jewel green colour.)
  • 5 Place the salad on a serving plate. Slice the chicken breasts and arrange on top of the salad and drizzle with the remaining lemon juice. Finish by scattering over the remaining spring onions.