Baked chicken with lemon and kumara
(at time of publication)
- 1 boneless chicken breast or 2 drumsticks, skin removed
- 1 small kumarasweet-potatoX, peeled and cut in thick slices
- 6 thin slices lemon
- lemon juice
- 1 sprig fresh rosemary
- non-stick cooking spray or oil
1 Preheat the oven to 190°C.
2 Spray the base of a small metal pan (a pie dish is ideal) with spray oil or non-stick spray. Arrange the slices of kumara close together and spray them lightly. Place 3 slices of lemon on top of the kumara. Lay the chicken on top of the lemon and kumara, top with some more lemon slices and a good squeeze of juice and then put the rosemary on top.
3 Cover with foil and place in the preheated oven for 30 minutes then remove the foil and cook for a further 15 minutes or until the chicken is cooked (the juices should be clear) and the kumara is tender.
4 Use a fish slice to lift the meal onto a warmed plate. You could serve this with vegetable parcels.
Eat the thinly-sliced lemon to maximise your fibre and calcium from this recipe.
Nutrition Info (per serve)
Total fat 16.1g
–Saturated fat 3.8g
Dietary fibre 14.4g
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