Low carb Lemony chicken

Serves 2


200g chicken lean meat

200g brussels sprouts sliced in two

1 cup chopped kale seasoned with salt and pepper

1/2 stock cube

1 tsp garlic powder


dried rosemary 1/2 tsp

1 tsp cornflour

2 tsp butter

olive oil 1 tbsp


lemony chicken


1. Add brussels sports to casserole dish and drizzle with oil, salt and pepper. Place in pre-heated over at 180 for 30minutes.

2. Add chicken breast, salt and pepper and 2 tsp water. Reduce heat to medium and cover

3. Cook chicken for 8minutes, adding water if needed

4. Meanwhile in separate bowl, mix 1 tsp butter, lemon juice, rosemary and garlic powder

5. Once chicken is cooked remove chicken from pan, leaving the juices. Check on Brussels sprouts and add seasoned kale to casserole dish.

6. Add stock cube, 100mls water and butter mix stirring whilst adding. Reduce heat to low-medium heat and cover for 2-3minutes.

7. In separate bowel, mix cornflour and butter

8. Open lid, add cornflour butter mix and stir to remove any flour clumping together. 

9. Keep heat at medium heat until a sauce forms. 

10. Serve chicken with sauce and roasted green vegetables.

Nutrition information:

per serving: 370kcals, 13g carbs, 21g fat, 28g protein

Posted on November 12, 2018 and filed under recipe.