The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon Chicken with Flash-Fried Vegetables
Your healthy spin on lemon chicken features free-range British chicken breast and a medley of veg: courgette, green beans, leek, carrot, spring onion. Garnish with a scattering of sesame seeds for crunch.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp cornflour
- 160g green beans
- 4 British Free Range chicken breasts
- 1 courgette
- 3 spring onion
- 2 carrot
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp sesame seeds (Sesame)
- 2 tbsp sesame oil (Sesame)
- 1 garlic bulb (use half)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 leek
- 1 unwaxed lemon
Nutritional Information
Calories: 453
Protein: 47g
Carbs: 24g
Fat: 20g
Lemon Chicken with Flash-Fried Vegetables
Your healthy spin on lemon chicken features free-range British chicken breast and a medley of veg: courgette, green beans, leek, carrot, spring onion. Garnish with a scattering of sesame seeds for crunch.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a half-full kettle. Peel the carrots and courgette into ribbons. Slice the ribbons into long thin strips (or use a julienne peeler or spiralizer if you have one). Halve the leek and spring onions lengthways, then into long thin strips (like the carrots and courgette). Trim and halve the green beans.
- Finely chop or crush 3 garlic cloves. Zest and halve the lemon. Dissolve 1 tbsp cornflour in a jug with 1 tbsp water, then add the stock cube, tamari, sesame oil, zest, juice from the lemon and 300ml boiling water. Stir to dissolve.
- Cut the chicken into 2cm thick strips. Toss with the remaining cornflour, a pinch of sea salt and black pepper. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the chicken and cook for 5-6 mins, until crispy and golden. Transfer to a lined baking tray and bake for 5-8 mins, until cooked through.
- Wipe the pan and reheat with 1 tbsp oil on medium-high heat. Add the vegetable noodles, green beans and garlic. Cook for 5 mins, then add the stock mixture and cook for 2-3 mins, until thickened.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the vegetables topped with the chicken. Garnish with the sesame seeds.
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