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
Rated 5.0 stars by 1 users
Servings
2
Prep Time
5 minutes
Cook Time
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.
Ingredients
-
2 skinless chicken breasts
-
fennel, sliced into strips
-
3 leeks, sliced
-
2 tbsp olive oil
-
1 tbsp tarragon
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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.
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