Latest news with #SarahPound
7NEWS
6 days ago
- General
- 7NEWS
An easy and delicious one-pan chicken dinner that the whole family will love
Sarah Pound is a nutritionist, recipe creator and cookbook author. Today, Sarah is making her easy one-pan lemon and honey chicken. Know the news with the 7NEWS app: Download today PREP TIME 15 minutes COOK TIME 25 minutes SERVES 4 Yum, yum and yum! I could eat a whole pan of this on my own. Garlic, lemon, honey and chicken – basically all my favourite ingredients in one dish. And it's a ripper for kids too. My girls lick their plates clean, and I encourage that; it's not a lack of manners, it's always a compliment to the cook. 3 tablespoons plain flour 1 tablespoon Lemon Pepper Seasoning pinch of salt flakes 4 small chicken breasts or boneless and skinless chicken thighs 1–2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 large zucchini, sliced into rounds 120 g (2 cups) broccoli florets 1 handful of flat-leaf parsley leaves, finely chopped 1 lemon, finely sliced cooked rice, grains or couscous, to serve HONEY, GARLIC & LEMON SAUCE 115 g (1/3 cup) honey zest and juice of 1 large lemon 1–2 teaspoons soy sauce 2 garlic cloves, finely chopped Method Start with the sauce. Place all the honey, garlic and lemon sauce ingredients in a small bowl and whisk well. Set aside. Combine the flour, lemon pepper seasoning and salt in a shallow bowl. Add the chicken and turn to coat well. Now for the chicken. Heat the olive oil and butter in a large frying pan or shallow, flameproof casserole dish over medium heat. Add the chicken and cook for 6–8 minutes on each side until golden brown and almost cooked through. Scatter the zucchini and broccoli around the chicken. Cook, stirring occasionally, for 5 minutes until the vegetables are just tender. If the vegetables are catching, add a few tablespoons of water and stir to scrape up any caught bits. Pour in the sauce. Stir to coat the chicken and vegetables and simmer gently for 3 minutes until the chicken is cooked through. Scatter the parsley and lemon slices on top and serve with your choice of rice, grains or couscous. VEGGIE BOOSTER Add any of the following with the zucchini and broccoli: • 1 finely diced capsicum (colour of choice). • 100 g (1 cup) trimmed sugar snap peas. • 1 carrot, sliced into thin rounds. • 125 g (1 cup) trimmed green beans. • 125 g (1 cup) cauliflower florets. • 1 bunch of trimmed asparagus, cut into 5 cm lengths LEMON PEPPER SEASONING MAKES approximately 1/3 cup 2 tablespoons dried lemon zest or finely grated lemon zest, dried in a 90°C (fan-forced) oven for 1 hour 1 tablespoon freshly ground black pepper 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon salt flakes
Sydney Morning Herald
7 days ago
- Lifestyle
- Sydney Morning Herald
‘Wow, that's delicious': The viral dish nutritionist Sarah Pound can't resist
As a busy working parent, nutritionist and cookbook writer, Sarah Pound knows the challenge of getting delicious, healthy meals on the table. That's why chicken is often her culinary superhero. Inexpensive, versatile and familiar, it's the star ingredient in many of the recipes in her latest cookbook, Family Meals, a follow-up to Wholesome by Sarah. 'Chicken thighs are my favourite cut,' she says. 'They're affordable, but a lot more forgiving than breast. So, you can dice them and throw them into a one-pot wonder, and you can cook them on their own in the oven, air fryer, or frying pan.' While Pound loves cooking from scratch, she knows that life often gets in the way. That's when she turns to convenient shortcuts such as good-quality pre-crumbed chicken or even a 'bachelor's handbag' (a ready-to-eat roast chicken). 'It's all about finding a balance that works for your family,' she says. Here are three of her favourite chicken dishes from Family Meals, including her clever one-pot take on the viral dish, marry me chicken.
The Age
7 days ago
- Lifestyle
- The Age
‘Wow, that's delicious': The viral dish nutritionist Sarah Pound can't resist
As a busy working parent, nutritionist and cookbook writer, Sarah Pound knows the challenge of getting delicious, healthy meals on the table. That's why chicken is often her culinary superhero. Inexpensive, versatile and familiar, it's the star ingredient in many of the recipes in her latest cookbook, Family Meals, a follow-up to Wholesome by Sarah. 'Chicken thighs are my favourite cut,' she says. 'They're affordable, but a lot more forgiving than breast. So, you can dice them and throw them into a one-pot wonder, and you can cook them on their own in the oven, air fryer, or frying pan.' While Pound loves cooking from scratch, she knows that life often gets in the way. That's when she turns to convenient shortcuts such as good-quality pre-crumbed chicken or even a 'bachelor's handbag' (a ready-to-eat roast chicken). 'It's all about finding a balance that works for your family,' she says. Here are three of her favourite chicken dishes from Family Meals, including her clever one-pot take on the viral dish, marry me chicken.
7NEWS
13-05-2025
- General
- 7NEWS
Sarah Pound shares this super easy and delicious air fried fish poke bowl for your next family dinner
Sarah Pound is a nutritionist, recipe creator and cookbook author. Today, Sarah is making Crispy Fish Taco Bowls with Avocado & Lime Sauce. Recipe below: Crispy Fish Taco Bowls with Avocado & Lime Sauce Like poke bowls, but with the crunch of baked crumbed fish – fresh, filling and fun to build. Ingredients 4 crumbed Birds Eye frozen fish fillets 1 cup tinned black beans or kidney beans, drained and rinsed 2 cups finely shredded red cabbage 1 Lebanese cucumber, chopped into half moons 2 tomatoes, chopped 1 large avocado, sliced 1/2 cup fresh coriander leaves 1 lime, cut into wedges Creamy Avocado & Lime Sauce: 1/2 ripe avocado Juice of 1 lime 2 tablespoons Greek yoghurt or sour cream 1 tablespoon extra-virgin olive oil 1 small garlic clove, crushed 1/2 jalapeno, roughly chopped Salt and pepper to taste Optional: small handful of fresh coriander or a dash of water to thin Method: Bake the fish according to pack instructions until golden and crispy. Cook the rice and set aside to cool slightly. While fish cooks, prepare your toppings: shred the cabbage, chop the cucumber, chop the tomatoes and drain the beans, and slice the avocado. Make the avocado sauce: Blend all sauce ingredients in a food processor or with a stick blender until smooth and creamy. Add a splash of water to thin if needed. Assemble the bowls: Start with a scoop of rice, then add beans, cabbage, tomato, cucumber, and avocado. Top with crispy fish fillet slices and a generous drizzle of the avocado lime sauce. Finish with fresh coriander and a squeeze of lime.
