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This recipe for lemon, garlic and coriander chicken is the first of a few healthy recipes that I’ll be sharing from Ainsley Harriott’s Low Fat Meals in Minutes. The recipe uses ground coriander as well as a small amount of fresh coriander (aka cilantro), but they are both easily substituted with spices/herbs of your choice. The lemon chicken is really delicious, and according to the book works out at just 195 calories a portion (plus whatever you decide to serve it with). Good for all of you trying to eat healthily, it’s low-calorie and low-fat because the chicken is marinated mostly in lemon juice.

Ingredients (serves 4):

• 4 skinless, boneless chicken breasts
• 3 cloves of garlic
• juice and zest of 3 lemons
• 1 small chilli
• 4 tbsp honey
• 2 tbsp ground coriander
• salt and pepper
• handful of fresh coriander (cilantro), lemon wedges and roasted tomatoes to serve

Nutrition info per serving (according to Low Fat Meals in Minutes)

• 195 calories
• 32 g protein
• 14 g carbohydrate
• 2 g fat
• 0 g saturated fat
• 0 g fibre
• 11 g added sugar
• 0.22 g salt

Create a marinade using the lemon juice and lemon zest, garlic (crushed), chilli (de-seeded and finely chopped; or use chilli purée), ground coriander and honey. Season the chicken pieces and leave them to marinate, either overnight refrigerated, or for a couple of hours at room temperature.

Roast the chicken at 200° C/400° F/Gas mark 6 for 35-40 minutes until tender and cooked through. (I used skin-on, chicken thighs by the way instead of breasts, which upped the calorie and fat content slightly.)