Lemon Chicken, Rosemary Potatoes With Greens
Servings Prep Time
1person 10minutes
Cook Time Passive Time
15minutes 3hours
Servings Prep Time
1person 10minutes
Cook Time Passive Time
15minutes 3hours
Ingredients
Instructions
  1. To make the marinade mix the yoghurt, zest of a whole lemon, juice of half a lemon, paprika, garlic (optional), mixed herbs (not the rosemary), black pepper, pinch of salt and a drizzle of olive oil together. Once mixed coat the chicken strips or mini fillets and store these in the fridge for 3 hours.
  2. When ready to cook the chicken, this can be grilled or air fried for around 10 minutes until tender. I added the sliced red pepper to cook in the air fryer with the chicken to add a bit of colour and texture to the meal.
  3. For the potatoes, wash and chop these in half to make them bitesized and transfer into a bowel. add some oil, salt, rosemary and black pepper and mix well. These can be roasted in an air fryer or conventional oven when you are ready to prepare the meal. Should take 10 – 15 minutes max.
  4. Chop the kale into bitesized pieces around 2 cm square, transfer to a bowel, add some oil and salt to taste and place on a baking tray. These can be crisped in a warm over, or in a dehydrator. In an oven these take about 1 – 2 minutes. be careful you don’t over cook. I heated the oven up, turned it off and added the kale for a couple of minutes.
  5. Boil or steam the asparagus until cooked through and serve with the crispy kale.