Lemon Pepper Chicken with Zucchini Salad



This HideAway hostess has recently joined the Greene Room Personal Training studio in an effort to get fit and loose some weight.  I have posted some photos of our dinners in recent days and receiving nurmerous requests for the recipe...I'll start posting them on our blog.  If you try these recipes please make a comment and let me know how it tasted.


Lemon Pepper Chicken with Zucchini Salad

1 tablespoon grated lemon rind

2 teaspoons cracked pepper

1/3 cup lemon juice

2 teaspoons olive oil

4 chicken breasts

4 medium yellow and green zucchini

1 clove crushed garlic

4 green/spring onions

1/2 cup chopped fresh flat leaf parsley

1/4 cup chopped tarragon (as tarragon has quite a strong distinctive flavour substitute with basil if you wish)


Preheat over to 375 C

Combine rind, pepper, 1 teaspoon of the lemon juice and olive oil in a large bowl, add chicken and toss to coat in marinade.  Cover and refrigerate for 10 mins.

Slice zucchinis into thin strips diagonally and cook in batches on a lightly oiled grill plate until lightly browned and tender.

Cook chicken on the same grill pan till brown on both sides and transfer to oven.  Cook for 20 mins or till cooked through.

Whisk remaining lemon juice and olive oil with garlic, tarragon (basil) in large bowl.  Add zucchini, onion and herbs and toss lightly in the dressing.

Serve chicken with the zucchini salad.

With only 286 calories per serve, 4 grams of carbs and 7.5 grams of fat...this is an awesome tasting dish that is so easy to prepare.



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 Adapted from Women's Weekly Low-Carb Low Fat Recipe Book