Free Healthy Recipe - Greek Lemon Spatchcock with Beans and Feta

Gluten free, Low carbohydrate, Low fat, Low GI, Low sugar, Wheat Free

Recipe courtes of Game Farm.

4 spatchcocks
2 lemons rind, finely grated, juiced
¼ cup oregano, fresh
½ tsp sea salt
1 tbsp olive oil
2 cloves garlic
For the beans and feta:
2 tbsp olive oil
1 tbsp honey
2 tbsp lemon, juice
500 grams beans - green, trimmed
125 grams feta, crumbled

Use kitchen scissors to cut spatchcocks in half lengthways. Combine lemon rind, juice, oregano, oil and garlic in a small bowl. Pour over spatchcocks and leave to marinate for 1 hour.

Preheat grill on high. Remove spatchcock from marinade and place halves on grill tray, skin side down.

Cook under preheated grill for 10 minutes, basting occasionally with marinade.

Turn spatchcocks over and cook for a further 10 minutes until cooked through and skin is golden.
Serve with the beans and feta.

For the beans and Feta:
Bring a large pot of water to a boil. Combine the oil, honey and lemon juice in a large bowl. Cook the until just tender, about 2 to 3 minutes. Drain the beans well, and then add them, along with the cheese to the bowl. Toss to combine and season to taste.

Makes 4 servings

Scale recipe to serves

Prep Time: 70 mins
Cooking Time: 20 mins
Ready in: 90 mins

Suitable for:
Dinner, Lunch
See also:
Spatchcock poached in Chinese stock
Thai BBQ Spatchcock
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Nutritional Information - Per Serve
Kj 2940 kj
Calories 703 kcal
Fat 50 g
Saturated Fat 20 g
Total Carbohydrate 27 g
Total Protein 39 g
Fibre 4 g

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