By Jamie Humby Chef
Published 2 December 2024
Jamie Humby Chef
For the last 17 years Jamie has worked in some of the most demanding and interesting kitchens in New Zealand, Australia, Norway, Sweden and beyond. Currently based in Melbourne, Jamie creates simple, healthy recipes.
By Jamie Humby Chef
15m
20m
4
7
Nothing beats the smell of Aussie lamb on the BBQ on a warm night. Give this traditional tea a refreshing twist with crunchy greens and a yummy marinade.
Comfort food doesn’t have to be a guilty pleasure. Try our recipe for a healthier chicken and leek pie this winter
The perfect balance of sweet and tart, this dessert is full of fresh and zesty citrus flavours, with a buttery lemon curd and a crumbly oat and honey crust.
Bring a little zest to your next dinner party, game night, or cheeky cheat day with our individual serve no-bake lemon cheesecakes.
Step 1:
Pre-heat the oven to 180°C on fan bake.
Step 2:
In a large bowl, mix together the oil, garlic, rosemary and lemon zest. Toss through the chicken breast, ensuring it’s coated thoroughly in the marinade.
Step 3:
Place a large, deep frying pan on a medium-high heat. Once hot, seal the chicken on both sides.
Step 4:
Add lemon juice to deglaze the pan and layer the lemon slices and broccolini over the chicken.
Step 5:
Place the pan into the oven and roast for 8 to 10 minutes, until the chicken is cooked through.
Step 6:
Once cooled, portion evenly into lunch boxes with a dollop of Greek yoghurt.
