Lemon Paprika Chicken

Lemon Paprika Chicken. This was the first meal I made when the New Year began and I wanted to get my diet back on track! It's quick, easy, healthy, high protein and that chicken tastes phenomenal.

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Cook: 15 MINS


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Preheat oven to 180°C/ 375°F.
Cover the chicken breast with cling film or baking paper and bash to 2-3cm thickness, then season all over with salt, smoked paprika, onion granules, garlic granules and pepper.
Mix together the Lemon Sauce ingredients, except the cornflour, in a small bowl.
Heat the olive oil in a non-stick pan, on medium heat, fry the chicken breast for 4 mins on each side, until showing colour then transfer to a baking tray and bake for 5 minutes.
In the same pan, sauté the garlic for 1-2 minutes, then add the lemon sauce and bring to a low simmer. Cook for 2-3 minutes, then add the cornflour mixed with water, bring the sauce back to a low simmer and cook until the sauce thickens.
Meanwhile heat a separate pan, add a little oil or low calorie cooking spray and cook the broccoli, on high heat, until charred.
Serve the Paprika chicken breast on sticky white rice, with the charred broccoli and then pour over the Lemon sauce.

Nutritional Info

Per serving:

Cals – 575 cals
Carbs – 69g
Protein – 42g
Fats – 13g


Serves 1

  • 1 large chicken breast.
  • 1/2 tsp of salt.
  • 1/2 tbsp of smoked paprika.
  • 1/2 tbsp of onion granules.
  • 1/2 tbsp of garlic granules.
  • Freshly ground black pepper, to taste.
  • 1/2 tbsp of extra virgin olive oil.
  • 1 clove of garlic - crushed or finely chopped.

Lemon Sauce:

  • Juice and zest of 1 lemon.
  • Tbsp of maple syrup.
  • Tsp of cornflour mixed with cold water.

To Serve:

  • 150g of cooked sticky white rice.
  • 100g of tenderstem broccoli

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