Grilled Lemon Chicken with Asparagus

Lemon seasoned chicken, browned in the oven, sliced and served on a bed of hot asparagus and green onions, with peppery rocket and the zingy-ness of white wine vinegar and roasted lemons.




10 mins


30 mins

2 lemons
1 ½ tbsp. oregano
1 ½ tbsp. olive oil
2 tsp. minced garlic
4 skinless, boneless chicken breasts (around 5 oz. (150g) each)
8 oz. (220g) asparagus
8 green onions, trimmed
1 tsp. coconut oil
1 ½ tbsp. white wine vinegar
1 packet 4 oz. (120g) rocket

Heat oven to 400°F (200°C).

Grate lemon rinds to equal 2 teaspoons, then halve the lemons and set aside.

Combine lemon peel, oregano, oil, and garlic in a large bowl. Add chicken, season with salt and pepper and toss to cover.

Place the chicken and halved lemons on a baking tray inside the heated oven and bake for 20-25 minutes, until the chicken is cooked through and browned. Wait until slightly cooled then chop the chicken.

Heat the coconut oil in a small pan over medium heat and cook the asparagus and green onions for 3 to 4 minutes or until tender, turning occasionally. Cut asparagus and green onions into 2-inch pieces.

Divide the rocket over plates and top with asparagus and green onions. Drizzle with white wine vinegar and season with salt and pepper. Serve with chicken and lemon halves.









* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Grilled Lemon Chicken with Asparagus

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