Go Back Email Link
–+ servings
Citronkylling med fetacreme og bagte tomater - Nem aftensmad
Print

Lemon Chicken with Whipped Feta and Roasted Tomatoes

Recipe for juicy lemon and garlic marinated chicken with whipped feta and roasted tomatoes.
Course Main course
Cuisine Danish, Italian
Nøgleord Feta cream, Summer food, Whipped feta
Total Time 30 minutes
Servings 4 people
Calories 628kcal

Ingredients

Lemon chicken

  • 4 chicken breast fillets
  • 50 ml olive oil
  • 3 cloves garlic, grated or crushed
  • 1/2 lemon, finely grated zest and juice
  • 1 tsp dried basil
  • Salt and freshly ground pepper

Roasted tomatoes

  • 400 g cherry tomatoes
  • 8 cloves garlic, peeled
  • 3 tbsp olive oil
  • 1/2 tsp dried basil
  • 1 pinch chilli flakes - optional
  • Salt and freshly ground pepper

Whipped feta

  • 250 g feta
  • 200 g Greek yoghurt
  • 2 cloves garlic
  • 2 tbsp freshly squeezed lemon juice
  • Freshly ground pepper

To serve

  • 4 tbsp green pesto
  • 1 handful basil leaves
  • 40 g pine nuts, toasted in a dry pan

Instructions

  • Put the chicken in a bowl with the olive oil, garlic, lemon juice and zest and basil, and season with salt and freshly ground pepper. Leave to marinate for 20 minutes – or ideally a couple of hours or overnight.
  • Fry the chicken in a frying pan until golden and cooked through – cook it in the marinade it has been sitting in. Then set the chicken aside on a chopping board and leave it to rest.
  • Meanwhile, toss the tomatoes and garlic with the oil, basil and chilli flakes, season with salt and freshly ground pepper and tip into an ovenproof dish. Roast in an air fryer for about 8-10 minutes at 190°C, or in a preheated conventional oven (top and bottom heat) at 200°C for about 15 minutes.
  • Meanwhile, blend the ingredients for the whipped feta in a mini chopper or similar. Season to taste with freshly ground pepper – salt is usually not needed.
  • Divide the whipped feta between four plates. Place a piece of chicken on top and scatter the roasted tomatoes over. Drizzle with a little pesto and add a spoonful of the tomato juices from the dish. Sprinkle with pine nuts, fresh basil and freshly ground pepper, and serve immediately.

Nutrition

Calories: 628kcal | Carbohydrates: 13g | Protein: 52g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 909mg | Potassium: 803mg | Fiber: 1g | Sugar: 7g | Vitamin A: 970IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 2mg