Australian Lemon Myrtle Chicken
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 360g per person. Country of origin: Australia. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 151 kcal
- Protein
- 13.2 g
- Carbohydrate
- 17.5 g
- of which sugars
- 3.8 g
- Fat
- 4.3 g
- of which saturates
- 1 g
- Fibre
- 2.6 g
- Salt
- 0.49 g
Ingredients
- 650g skinless chicken breasts
- 2 lemons, zest and 65ml juice
- 1 tsp ground lemon myrtle
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- 600g sweet potato, cut into wedges
- 250g green beans
- 150g mixed salad leaves
- 1 tsp clear honey
Method
Combine fresh lemon, lemon myrtle, garlic, oil and honey.
Coat the chicken in half the mixture and rest for 20 minutes.
Roast the sweet potato at 210°C/190°C fan until browned and tender.
Grill the chicken until marked and cooked through, brushing with reserved marinade.
Slice and serve with sweet potato, beans and salad leaves.
Reviews
My first attempt at Australian Lemon Myrtle Chicken was a success, with one small note for next time. My chicken breasts were thick, so finishing them briefly in the oven kept them juicy.
Sarah GoodallI enjoyed making Australian Lemon Myrtle Chicken and the instructions behaved exactly as promised. The honey was restrained and helped the grill marks caramelise without making the dish sweet.
steve4Australian Lemon Myrtle Chicken earned a permanent place in my recipe folder. Fresh lemon and lemon myrtle tasted related but distinct, giving the chicken a layered citrus aroma.
Steve Allanson