Sample a taste of Spring with sharp lemon chicken and fresh crunchy market garden vegetables.
Cook from scratch in just 20 minutes for a simple, flavoursome midweek meal.
Lemon Chicken with Leeks and Fennel
2
5 minutes
25 minutes
Sample a taste of Spring with sharp lemon chicken and fresh crunchy market garden vegetables.
Cook from scratch in just 25 minutes for a simple, flavoursome midweek meal.
Cook from scratch in just 25 minutes for a simple, flavoursome midweek meal.
Ingredients
- 2 skinless chicken breasts
- fennel, sliced into strips
- 3 leeks, sliced
- 2 tbsp olive oil
- 1 tbsp tarragon
- 1 tbsp flat-leaf parsley, finely chopped
- 1 lemon, juiced
Directions
- Begin by cooking your organic chicken breasts. When done, allow to cool before shredding with two forks (optional).
- Whisk 1 tsp oil with the tarragon and lemon juice and season well. Add the shredded chicken and leave to marinate.
- Heat a pan to very hot. Blanch the leeks and fennel in boiling salted water for 90 seconds before draining. Coat the leeks and fennel slices with 1 tsp oil and season. Cook the veg in batches, and sear until charred but still soft. Then add to a plate with the chicken and beans. Serve scattered with parsley and some lemon wedges to squeeze over.
