Herb Crusted Lemon Garlic Chicken With Sautéed Greens Recipe

French cuisine · 336 calories

About this recipe

Herb-Crusted Lemon Garlic Chicken with Sautéed Greens is a delightful French-inspired dinner that combines tender chicken with vibrant greens. The chicken is seasoned with fresh parsley, thyme, garlic, and a splash of lemon juice, then baked to golden perfection. Meanwhile, the greens are sautéed with olive oil and garlic, creating a complementary side that balances the dish beautifully. Packed with 47 grams of protein, this meal is ideal for refueling after a long day or simply indulging in a healthy yet satisfying dinner. The bright, zesty flavors are perfect for any occasion, and the cooking process is straightforward for intermediate home chefs. Serve it fresh and warm, and enjoy a dinner that’s both nutritious and indulgent.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Schwartz Flat Leaf Parsley
  • - Ducros Dried Thyme
  • 50G Black Garlic Cloves, 50G
  • 1 Lemon - 1 Each
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 1 Bunch Spinach Fresh 1 Bunch
  • 500 Ml Forvm Chardonnay Vinegar, 500Ml

Instructions

  1. 1. Preheat your oven to 200°C (392°F) and lightly grease a baking tray with olive oil.
  2. 2. Finely chop the parsley and thyme, then mix them with crushed garlic, salt, and pepper in a small bowl.
  3. 3. Rub the herb mix generously over both chicken breasts, ensuring even coverage.
  4. 4. Squeeze half a lemon over the chicken and drizzle with olive oil for added flavor.
  5. 5. Place the chicken on the prepared baking tray and bake for 20-25 minutes until cooked through and golden brown.
  6. 6. While the chicken is baking, wash and roughly chop the spinach and chard leaves.
  7. 7. Heat 10 ml of olive oil in a large skillet over medium heat and add the remaining crushed garlic.
  8. 8. Sauté the spinach and chard in the skillet, stirring frequently until wilted but still vibrant.
  9. 9. Season the greens with a pinch of salt and a squeeze of lemon juice, mixing well before removing from heat.
  10. 10. Plate the cooked chicken alongside the sautéed greens and garnish with a sprig of parsley for presentation.
  11. 11. Serve immediately while warm and enjoy the bright flavors!