A low fat and low carb recipe for Lemon and Herb Chicken Breasts, served with a lemon broccoli mash

Ingredients
4 Boneless, skinless chicken breast halves {brought to room temp}
1 tbsp. cup fresh parsley, chopped
1 tbsp. fresh thyme, chopped
1 tbsp. fresh oregano, chopped
1 lemon juice
2 tbsp. olive oil
1/2 tsp Himalayan salt
Cracked pepper

Broccoli Mash:
2 broccoli heads
4 tbsp. milk (Any milk of your choice)
1 tbsp. olive oil
1 tbsp. grated Parmesan (optional)
1 tbsp of lemon juice
1/2 cup fresh/fried shallots (or replace with 1/2 red onion)

How to
For the marinade, place all ingredients besides the chicken breasts into a bowl and mix well.

Place the chicken breasts in the above marinade for up to 1/2 an hour. Make sure to leave a little of the marinade for serving.

Using a nonstick fry pan, add 1 tbsp. of olive oil.

Add chicken breast; cook 3-4 minutes on each side, until browned and cooked through.

Remove from heat.

Drizzle with cover with left over marinade and let stand for a couple minutes before serving.

Broccoli Mash:
Start boiling a large pot of boiling water.

Cut 2 broccoli heads into rough pieces. Include the stems as well.

Place the broccoli in a streamer pot and put it over the pot of boiling water. Place the lid on top.

If you don’t have a steamer set then you can simply place into a pot of boiling water with a lid.

Steam/boil the broccoli for about 10-15 minutes.

Put the broccoli in a food processor or alternatively you can put it into a pot and use either a masher or hand blender.

Add the remainder ingredients and process/blend until the mixture is almost smooth.

Add salt and pepper, taste, and adjust seasoning.

Top with shallots.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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