How long does Herb Crusted Grilled Chicken with Lemon Garlic Greens take?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The greens are sautéed quickly while the chicken finishes.

Is Herb Crusted Grilled Chicken with Lemon Garlic Greens vegetarian?

No, it is not vegetarian. Chicken breasts coated in parsley, thyme and garlic are grilled or baked and served with lemony spinach and kale.

How do I keep the greens bright green?

Cook them briefly over medium heat just until wilted, then add the lemon juice at the end. Long cooking and early acid dull their colour.

Can I use other greens instead of spinach and kale?

Yes, chard, spring greens or cavolo nero all work. Tougher greens need a couple of extra minutes in the pan before the lemon goes in.

What else can I serve with herb crusted chicken and greens?

New potatoes, a spoonful of pesto, some crusty bread or a simple bowl of rice turn it into a more substantial meal.

Herb Crusted Grilled Chicken With Lemon Garlic Greens Recipe

Name: Herb Crusted Grilled Chicken with Lemon Garlic Greens
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: English
Ingredients: 525G Packington Free Range Skinless Chicken Breast Fillets; - Schwartz Flat Leaf Parsley; - Ducros Dried Thyme; 50G Black Garlic Cloves, 50G; 250 Ml Trs Lemon Juice 250Ml; - Biona Capers in Olive Oil; 1 Bunch Spinach Fresh 1 Bunch; - Black Kale Pesto; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

English cuisine · 319 calories

About this recipe

Herb-Crusted Grilled Chicken with Lemon Garlic Greens is a flavorful and balanced English lunch that’s sure to brighten your midday meal. This dish features juicy chicken breasts, crusted with a blend of fresh parsley, thyme, and garlic for a burst of herbal freshness, paired with sautéed spinach and kale. The greens are lightly seasoned with lemon juice, adding a zesty touch that complements the savory chicken perfectly. Not only is this meal delicious, but it’s also packed with nutrition – 63g of protein to fuel your day, 6g of fiber for digestion, and a moderate calorie count of 580 kcal to keep you energized. Whether you’re looking for a comforting yet refreshing lunch or a high-protein option to support your wellness goals, this recipe is a winner. Cooking is straightforward, and in just 35 minutes, you’ll have a restaurant-quality lunch on your table. Perfect for busy weekdays or a cozy weekend treat!

Ingredients

525G Packington Free Range Skinless Chicken Breast Fillets
- Schwartz Flat Leaf Parsley
- Ducros Dried Thyme
50G Black Garlic Cloves, 50G
250 Ml Trs Lemon Juice 250Ml
- Biona Capers In Olive Oil
1 Bunch Spinach Fresh 1 Bunch
- Black Kale Pesto
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Preheat your grill or oven to 200°C and lightly grease the grates or baking tray with olive oil.
2. Finely chop the parsley, thyme, and garlic cloves, and mix them together in a small bowl.
3. Rub the chicken breasts with olive oil, then coat them evenly with the herb mixture, salt, and black pepper.
4. Place the chicken on the grill or baking tray and cook for 20-25 minutes, turning halfway through.
5. While the chicken cooks, heat a large pan over medium heat and add a drizzle of olive oil.
6. Add the garlic to the pan and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
7. Toss in the spinach and kale, and cook for 3-4 minutes until wilted but still vibrant in color.
8. Add lemon juice to the greens and stir well, seasoning with a pinch of salt and pepper.
9. Remove the chicken from the grill and let it rest for 2 minutes to retain its juices.
10. Plate the chicken alongside the sautéed greens, and drizzle with any leftover lemon juice for a zesty finish.

How to make Herb Crusted Grilled Chicken With Lemon Garlic Greens

Make the herb coating. Preheat the grill or oven to 200°C and lightly grease the grates or tray with olive oil. Finely chop the parsley, thyme and garlic and mix them together in a small bowl.
Coat and cook the chicken. Rub the chicken breasts with olive oil, then coat them evenly with the herb mixture, salt and black pepper. Cook on the grill or tray for 20-25 minutes, turning halfway, until cooked through.
Sauté the garlic. While the chicken cooks, heat a large pan over medium heat with a drizzle of olive oil. Sauté the garlic for 1 minute until fragrant, stirring often so it does not burn.
Wilt the greens. Toss in the spinach and kale and cook for 3-4 minutes until wilted but still bright. Stir in lemon juice and season with a pinch of salt and pepper.
Rest and plate. Rest the chicken for 2 minutes, then plate it alongside the lemony greens. Drizzle over any leftover lemon juice for a zesty finish.

Frequently asked questions

How long does Herb Crusted Grilled Chicken with Lemon Garlic Greens take?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The greens are sautéed quickly while the chicken finishes.
Is Herb Crusted Grilled Chicken with Lemon Garlic Greens vegetarian?: No, it is not vegetarian. Chicken breasts coated in parsley, thyme and garlic are grilled or baked and served with lemony spinach and kale.
How do I keep the greens bright green?: Cook them briefly over medium heat just until wilted, then add the lemon juice at the end. Long cooking and early acid dull their colour.
Can I use other greens instead of spinach and kale?: Yes, chard, spring greens or cavolo nero all work. Tougher greens need a couple of extra minutes in the pan before the lemon goes in.
What else can I serve with herb crusted chicken and greens?: New potatoes, a spoonful of pesto, some crusty bread or a simple bowl of rice turn it into a more substantial meal.