Preheat oven to 200C (180C fan forced). In a small baking dish, place chicken, zest and lemon juice, honey, garlic, herbs, currants and pepper. Toss chicken in marinade to coat both sides then cover with a layer of lemon slices. Bake covered in the oven for 15-20 minutes until just cooked through and chicken juices run clear. Discard herbs, remove chicken to cool and reserve pan juices. Meanwhile place spinach leaves, carrot strips and spring onions in a large serving bowl. Top with thinly sliced chicken, lemon and pan juices. Serve immediately.
HINT: Cover and refrigerate marinated chicken for as long as time permits, from 30 minutes to overnight.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 25.1mg||1 %|
|Potassium 234.9mg||6 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 9.5g|
|Protein 1.2g||2 %|
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Calories per serving: 43
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