Monday, September 5, 2011

Lemon & Herb Baked Chicken with Sautéd Cabbage

I've not written a post of the last week, because I've led a very boring food week. In fact I have been so bored with it myself, I daren't inflict it on anyone else.With the wedding fast approaching (10 days), in one last mad dash for skinnydom, I decided to cut carbs.......completely!!! Thus leaving me with very limited pickings to show case. It's been all bean-salad this, and scrambled egg that!! However, over the weekend my sis and her boyfriend generously gave us an AMAZING new Canon SLR for the safari honeymoon, and I couldn't wait to try it out on some food pictures. Thus, I'm posting my Lemon and Herb Baked Chicken on a Bed of Sauteed Savoy Cabbage, and serving it with baked wedges of butternut squash. Surprisingly enough, tonight I didn't miss my spuds. I've been finding the past week quite difficult cause I'm a carb-whore you see!!! But tonight was different.  It was tasty and filling, and of the utmost importance, low fat, high protein, no carb!


  • 1 Chicken breast
  • 2 tsp of chopped rosemary
  • 2 tsp of thyme leaves
  • 1 tsp of dried oregano
  • 1 lemon
  • Sea salt & pepper
  • 100g of savoy cabbage shredded (I cheated a bought it in a bag prewashed, pre shreded)
  • 1/4 butternut squash, cut into skinny wedges
  • 1 tbsp of olive oil


  1. Preheat the oven to 200 degrees
  2. Line a baking tray with foil, and place the chicken on the tray
  3. With a sharp knife, make slits in the chicken. (This reason is 2 fold, firstly its to speed up the cooking process, and secondly, it helps the flavours get deeper into the chicken)
  4. Sprinkle the chicken with 1 tsp of rosemary, & thyme and the oregano, season well and squeeze juice of half a lemon over the chicken.
  5. Bake in the oven for 15-20 minutes
  6. Meanwhile, line another tray with parchment paper and place the butternut squash wedges on the tray, sprinkle with the remaining herbs and season well, toss in 1/2 tbsp of olive oil and bake in the oven for same length of time as the chicken.
  7. In the last few minutes, heat a wok to high, pour in the remaining olive oil and quickly stir fry the cabbage, pouring a little water in to steam it to soften it a little.

When all is ready plate up!
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