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Lemon Chicken and Roasted Vegetables

Chicken is a source of complete protein and it's rich in Niacin, Selenium and Phosphorus.

It also contains vitamins B6 and B12, Zinc, Thiamine, Riboflavin, Potassium and Copper,

Consuming a source of protein at every meal will help preserve muscle mass as we age and it will also help maintain blood sugar levels balanced.

The fibre and the phytonutrients provided by the vegetables promote the growth of good bacteria in the gut, as well as heart and metabolic health.


This very quick and delicious meal is perfect to be enjoyed at the end of a very busy day or as a light and nutritious lunch,



Lemon Chicken and Roasted Vegetables (serves 4)


For the chicken

  • 400 g chicken mini fillets

  • 2 lemons

  • buckwheat flour or regular flour

  • 1 tbsp extra virgin olive oil

  • fine sea salt (to taste)

For the vegetables

  • one cauliflower

  • 2 courgettes

  • 200 g cherry vine tomatoes

  • 1 red onion

  • 200 g butternut squash

  • 2 tbsp extra virgin olive oil

  • fine sea salt

  • balsamic vinegar (optional)


  1. Preheat oven to 180 degrees

  2. Add the cauliflower florets, the sliced onion, the tomatoes, the diced courgettes and butternut squash to a baking dish.

  3. Add olive oil and sea salt to taste and gently toss to combine.

  4. Cook in the oven for about 15 minutes or until tender.

  5. In the meantime, place about 3 tbsp of flour in a plate, add a little fine sea salt to the flour and lightly press the chicken mini fillets into the flour to coat on both sides.

  6. Heat a tablespoon of olive oil in a pan on low heat and add the coated chicken fillets to it.

  7. Let the fillets cook on both sides for a few minutes.

  8. Add the squeeze of two lemons and cover with a lid.

  9. Let it cook for another minute, then let it rest with the lid on for about 5 minutes, before serving with the vegetables.


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