LUXE / HEALTH lemon chicken…

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This classic chicken dish is a crowd pleaser and is just as perfect for a quick mid-week meal as it is for a dinner party.  While it’s definitely tasty served warm, the cauliflower salad makes a worthy side dish on its’ own or served up as lunch leftovers the next day.  Let me know what you think…

x A


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LUXE / HEALTH Lemon Chicken with Cauliflower Rice


For the chicken:
Zest and juice of one lemon
2 garlic cloves, crushed
Handful of fresh coriander, roughly chopped
1 tbsp. honey
4-6 tbsp. olive oil
Sea salt and black pepper
4 organic chicken breasts

For the cauliflower rice:
1/2 large cauliflower head, broken into florets
1/2 cup frozen peas, steamed
4 spring onions, finely sliced
Pinch of dried chilli flakes
Zest and juice of half a lemon
Coconut or olive oil
Sea salt and black pepper


  • In a large bowl, combine the zest and juice of one lemon, crushed garlic cloves, coriander, honey, olive oil and seasoning.
  • Add the chicken, stirring to coat well then cover with gladwrap and pop in the fridge for a minimum of 2 hours (overnight is best).
  • When you’re ready to cook – preheat your oven to 180 and pop your chicken in an oven proof dish.  Pour over the remaining marinade as this will get nice and sticky as the chicken cooks.
  • Bake for 30-35 minutes until chicken is cooked through but still moist.
  • Meanwhile, break cauli into florets, then blitz in your blender or food processor for a few seconds until it resembles rice.  Set aside.
  • In a large fry pan, heat a little coconut or olive oil, then add the cauli rice and stir for a few minutes until warmed through.  Add the zest and juice of 1/2 lemon, spring onions and steamed peas and heat through for 2-3 minutes.  Add salt and pepper to taste and a healthy pinch of dried chilli for extra kick.
  • Serve chicken sliced on a generous bed of cauliflower rice and sprinkle over any extra fresh coriander and spring onions.  Devour immediately!

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