Lemony chicken with broccoli and spelt
Serves: 2
Total time: 
Recipe photograph by Dan Jones
Lemony chicken with broccoli and spelt
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
627Kcal
Fat
22gr
Saturates
9gr
Carbs
45gr
Sugars
4gr
Fibre
11gr
Protein
49gr
Salt
0.9gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 1 tbsp plain flour
- 2 boneless skinless chicken breasts
- 30g butter
- 2 tsp olive oil
- 1 garlic clove, crushed
- 2 sprigs of thyme
- 125ml white wine
- 1 lemon, sliced
- 1 small head of broccoli
- 2 tbsp capers, drained and rinsed
- 1 x 250g pouch ready to eat spelt (we like Merchant Gourmet)
Step by step
- Scatter the flour on a plate and season well; turn the chicken breasts in the flour to coat. Melt the butter with the oil in a medium frying pan and fry the chicken breasts on a medium-high heat for 7-8 minutes on each side, until golden.
- Add the garlic and thyme to the pan, stir for a moment or two, then add the wine and lemon slices. Bring to a simmer, then cover with a lid and cook for a further 5 minutes.
- Meanwhile, bring a pan of salted water to the boil. Cut the broccoli into small florets and boil for 2-3 minutes, until barely tender, then drain.
- When the chicken is cooked through, add the blanched broccoli to the pan, along with the capers and the spelt. Cover with a lid and cook over a low heat for 1-2 minutes to warm through.
