As some of you know I am going on a major health kick next week. I am running a 30 day challenge to put my health first and eat well along with getting my body moving. I will be sending out meal plans and recipes to all the participants and one of the lovely dishes will be this roasted basil lemon chicken.
When going on any health inspired change one of the things I find hard is my love if food. I love flavours, textures, savoury goodnesses, croissants and anything crunchy. The biggest hurdle for me on my 30 days is to stick to portion size. Going back for seconds is my mortal enemy. Honestly if you make something so good, why would you not want to go back for more.
When planning this recipe, I wanted no left overs at all. I am now going to try and cook per meal. If I was going to take the left overs for lunch say then I would package them up and put them away immediately. I would most likely come back to lick the dish or something instead of having seconds. Ah food.
The roasted basil lemon chicken is the perfect size for two people and some of the veggies Isla even decided to have a go at. I served it up with a little quinoa. I have always been in love with quinoa since our trip to South America a zillion years ago.
- ¾ cup basil leaves, roughly torn
- 250g chicken (breast or thigh), cut into four
- 1 lemon, zested and juiced
- 3 cloves garlic, crushed
- 2 tbsp olive oil
- 1 zucchini, chopped roughly
- 125g cherry tomatoes
- Preheat oven to 220 degrees.
- Place ¾ of the basil in the bottom of a roasting dish. Place the chicken over the top of the basil allowing plenty of room.
- Pour over the lemon juice and sprinkle the zest over the chicken pieces. Add the zucchini to the dish.
- Scatter with the remaining basil leaves and drizzle with olive oil. Season with salt and pepper.
- Roast for 10 minutes and then add the cherry tomatoes and cook for a further 5 minutes or until the chicken is cooked through.
- Serve with quinoa for a wholesome dinner.