By Jamie Humby Chef
Brighten up your day with these familiar Greek flavours.
Nobody likes eating the same thing every day, but when you’re in a hurry it can be pretty tempting to just throw together a ham and cheese sandwich on your way out the door.
Switch up your day to day with this extremely simple recipe. It’s light and packed with flavour and is also really handy for batch cooking. Simply multiply the recipe to your liking and store the extra meals in your fridge or freezer so you’ve always got a healthier lunch option at your fingertips.
If you’d like to bulk up your lunch a bit, simply add some of your favourite salad staples or use up any leftover baked veggies from your dinner.
Prep time
15m
Cook time
20m
Serves
4
Ingredients
7
Ingredients
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 2 lemons, one zested and juiced and one thinly sliced
- 500g lean chicken breast, skin removed
- 1 bunch baby broccolini, ends trimmed and washed
- 4 tbsp Greek yoghurt
Method
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.
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.
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