Rosemary, lemon & mustard chicken is a regular in my house and it’s been adapted from a recipe in Australian Good Taste magazine. I love sharing it with my clients as it’s a great example on how to give healthy food plenty of flavour without adding excess kilojoules.
Rosemary, Lemon and Mustard Chicken
Recipe Serves 4 people
Ingredients
- 600 g chicken, thigh
- oil, olive, spray
- 2 lemon Juice and zest (leave 1 tbsp aside for dressing)
- ¼ bunch rosemary, fresh stems removed and leaves finely chopped
- 4 tsp mustard, wholegrain
- 4 cup lettuce, leaves, mixed of your choice
- 2 capsicum, red cut into 4 cheeks, core removed
Dressing
- 4 tbsp yoghurt, natural
- 1 tbsp lemon juice
- 4 tsp mustard, wholegrain
Instructions
- Combine the lemon juice, lemon zest, rosemary and wholegrain mustard. Coat the chicken thighs with the marinade and set aside for at least 30 minutes.
- Put the capsicum cheeks onto an oven tray and lightly spray with olive oil. Cook under a hot grill until the skins bubble and go black. Remove from the oven and quickly place into a container. Seal the container and set it aside to cool. The capsicum will sweat in the container and after about 10 minutes or so you will be able to peal the skins off. Once the skin has been removed thinly slice the capsicum.
- Heat a chargrill or BBQ and cook the chicken, about 3-4 minutes each side or until cooked through. Set aside to rest.
To make the dressing
- Combine the lemon juice, yoghurt and wholegrain mustard and set aside.
- Distribute the green leafy salad amongst 4 plates, top with roasted capsicum and chicken. Drizzle with the yoghurt dressing and serve. Enjoy!
Tried this recipe?Let us know how it was!
