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Photo of Honey lemon chicken by WW

Honey lemon chicken

4
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
Want your meal to be ready faster? Cut your chicken breast in half, and thinly slice the potatoes so your dish will be ready in a flash!

Ingredients

Skinless chicken breast

500 g, (4 x 125g chicken breast fillets), fat trimmed

Olive oil

3 tsp

Honey

1 tbs

Potato(es)

400 g, cut into thin wedges

Lemon(s)

1 medium, cut into 8 wedges

Fresh rosemary

1 tsp, leaves

Cherry tomatoes

250 g

Salt reduced chicken stock

½ cup(s), (125ml)

Fresh flat-leaf parsley

¼ cup(s), chopped

Green string beans

250 g, trimmed

Fresh red chilli

1 whole, frozen

Instructions

  1. Preheat oven to 220°C. Cut each chicken breast in half horizontally to make 2 thinner fillets. Combine the chicken, oil, honey, potato, lemon and rosemary in a single layer in a medium baking dish. Season with salt and pepper and toss to coat. Bake for 15 minutes. Add the tomatoes and stock and bake for a further 10 minutes. Sprinkle with parsley.
  2. Meanwhile, cook the beans in a saucepan of boiling salted water for 2-3 minutes or until bright green and tender crisp. Divide the chicken mixture and beans among serving plates and drizzle with any pan juices. Grate the chilli over the top.

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