Baked Lemon Thyme Chicken

with Tomatoes and Creamy Kale
In this recipe, you'll bake chicken breasts with fresh thyme and lemon and serve alongside delicious creamy kale.
27 Reviews
Cals 567 · Prot 49 · Carbs 26 · Fat 28
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
Baked Lemon Thyme Chicken with Tomatoes and Creamy Kale
In this recipe, you'll bake chicken breasts with fresh thyme and lemon and serve alongside delicious creamy kale.
27 Reviews
Cals 567 · Prot 49 · Carbs 26 · Fat 28
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Lemon
1 Piece
Soy sauce 9*
10 ML
Honey
15 Grams
Fresh thyme
10 Grams
Cherry tomatoes
150 Grams
Olive oil
1 Tbsp
Kale
Kale
150 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Cooking cream 4*
200 ML
Chicken stock cube 5*
0.5 Piece

Allergens

*9 Soya, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep lemon

1 Prep lemon

Preheat the oven to 200°C/180°C fan. Slice half of the lemon into rounds and set them aside. Juice the remaining lemon directly into a baking dish. Add the soy sauce and honey. Whisk. Turn the chicken in the marinade until coated.
Tip! Marinate the chicken for up to 24 hours in advance!
Bake chicken

2 Bake chicken

Top the chicken with the whole thyme sprigs, a generous pinch of salt and the lemon slices. Add the cherry tomatoes to the the baking dish. Bake for 15-20 min or until the chicken is cooked through. 
Prep

3 Prep

Meanwhile, strip and finely chop the the kale leaves. Peel and finely chop the onion and garlic.
Cook kale

4 Cook kale

Heat a non-stick pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the onion and salt. Fry for 5 min. Add the garlic and fry for 1 min. Add the kale and fry for 5 min or until the kale begins to wilt.  
Simmer

5 Simmer

Add the cream and 0.5/0.5/1 chicken stock cube and simmer, covered, for 15 min or until the kale begins to soften. Add a splash of water if needed.
Serve

6 Serve

Divide the creamy kale and baked tomatoes among plates. Slice and serve the chicken alongside. Drizzle with any remaining lemon thyme juices from the baking dish.
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