Sidebar
Recent Articles
-
Sumac Lamb with Avo Feta Cucumber Salad June 20, 2022
-
Bavette with Demi Glacè Brandy & Green Peppercorn June 04, 2022
-
Dublin Coddle Sausage Stew Recipe March 16, 2022
Featured Products
Bulk Mince Box
$63.00
$55.00
The Mighty Grill Box
$205.00
Feed The Family Box
$99.00
Best of Meat At The Mount Box
$145.00
1/4 Lamb Pack
$70.00
Bulk Diced Steak Box
$58.50
Meat Lover's Box
$175.00
The Adelady Box
$105.00
Lemon Pepper Chicken
A quick, easy recipe with just a few ingredients. Zesty and full of flavour!
- 15 mins
- 55 mins
- 4
Ingredients
-
4 large chicken thigh cutlets, skin on
-
1 tablespoon lemon pepper seasoning
-
2 x 400g cans four bean mix, drained, rinsed
-
400g can cherry tomatoes in tomato juice
-
2 garlic cloves, thinly sliced
-
1 bunch asparagus, trimmed
-
1 zucchini, sliced
-
Fresh flat-leaf parsley sprigs, to serve
-
Lemon wedges, to serve
Method
Step 1
Preheat oven to 180C/160C fan-forced
Step 2
Heat a large frying pan over medium-high heat. Add chicken, skin-side down. Cook for 3 minutes or until starting to brown. Turn and cook for a further 3 minutes. Remove from heat. Sprinkle chicken with lemon pepper, turning to coat. Transfer to a 6cm-deep, 20cm x 30cm (12-cup-capacity) roasting pan. Roast for 30 minutes.Step 3
Add beans, tomatoes and garlic to pan. Season with salt and pepper. Roast for a further 10 minutes or until chicken is just cooked through. Add asparagus and zucchini. Roast for a further 5 minutes or until tender. Sprinkle with parsley. Serve with lemon wedges.Special Offers
Casserole Steak
sold per 500g
steaks cuts from either chuck, oyster or blade
Ideal for stews and casseroles
$25.99
$23.00
Tomahawk Steak
100 day grain fed South Australian Beef
Locally and ethically farmed
Sold individually
Minimum weight 900g
$49.99
$44.99