Baked Chicken with Lemon, Macadamia & Basil Sauce

Baked Lemon Chicken

“Eat whole food, mostly plants” is our motto when it comes to food, thanks to Michael Pollen. We like to include animal protein in our diet, however, we try our hardest to consume local and organic meat and eggs where possible. This dish is most definitely a crowd pleaser and a weeknight wonder which the whole family will devour.

The part that takes this dish to new heights is our dreamy lemon, macadamia and basil sauce that will keep you coming back for more and helps give this dish a fresh and light feel to the ‘fattier’ part of the chicken. We LOVE to make extra sauce to use for dipping veggie sticks into when we get the munchies OR adding it to some buckwheat pasta for dinner. We like to make a double batch to save time and cleaning up, as we are all about that life.

Ingredient Highlight

Chicken Thigh

We believe that if you choose to consume meat it is important to source organic sources, not only for your health but also for the planets. Chicken thigh is full of Vitamin B3 (Niacin) which helps keep your cells talking to each other, energy production and cancer prevention, Selenium which helps to regenerate the activity of Vitamin C and E, and Vitamin B12 required for energy production and maintaining the chemical balance within the body.

Macadamia Nuts

These glorious nuts contain palmitoleic acid (a monounsaturated fatty acid that helps to increase fat metabolism, thus reducing the body’s ability to store fat), help to protect heart health, stabilise blood sugar levels, improve bone health and support gut health.  


Do not underestimate the the power of herbs like basil as it is full of antioxidants that help to fight off free radicals that cause cancer, full of antibacterial properties that to  help to fight off infection, helps to manage stress acting as an ‘adaptogen’ and helps to fight depression through its ability to stimulate the production of dopamine and serotonin (our wonderful happy hormones).

Baby Spinach

This green goodness it high in flavonoids and antioxidants which help to reduce the risk of, boosts eye health, rich in anti-ageing properties and promotes muscle efficiency.


Lemon is a household favourite, however, most people do not use it in its entirety. In each of our recipes where lemon is featured, we like to use the rind, flesh, and juice to get more bang for our buck, never mind the incredible flavour. We love lemon because, it enhances immunity, promotes a healthy heart, helps to fight cancer, increases iron absorption, boosts weight loss, improves skin health, supports digestion and prevents kidney stones.

Nutritional Yeast

If you haven’t crossed paths with Nutritional Yeast before, you have been missing out. It is often used as a ‘vegan cheese’ alternative, thanks to its nutty cheese like flavour. Not only does it taste great, but it is also full of some nourishing properties as it is actually grown from a fungus (don’t be scared). Nutritional yeast is in fact a complete protein and a rich source of B vitamins which are essential for energy production. It is also a great source of folate, thiamine, riboflavin, niacin, selenium, zinc, low in sodium, gluten free and does not contain any nasty sugars or preservatives.


500g organic free-range chicken thigh

1 tsp coconut oil

1 cup raw macadamia nuts, soaked for at least an hour, drained (feel free to use cashews for a more budget-friendly option)

2 cloves garlic

Zest  and juice 1 lemon

1 tablespoon nutritional yeast

1 tbsp water

4 large handfuls baby spinach

1 bunch basil

Sea salt and pepper to taste


  1. Preheat your oven to 180 C fan forced, and place the coconut oil in a medium sized oven tray.
  2. While you are waiting for the oven to heat up, carefully trim off any excess fat around the chicken thigh.
  3. Carefully place the chicken onto the oven tray, being mindful that the coconut oil will be hot. Season with salt and pepper and bake for 20 minutes or until the chicken has become golden brown in colour and is cooked through evenly.
  1. To make the sauce add the nuts, garlic, lemon zest and nutritional yeast to a high powered blender. Blend until the mixture becomes thick and creamy.
  2. If the blender is struggling, feel free to add a tablespoon or two to help move it along.
  3. Now add the baby spinach and basil and continue blending until it comes together nicely.
  4. Transfer into a glass jar, serve with chicken and if you have extra enjoy with veggie sticks or homemade seed crackers.
Lasts up to a week in the fridge


Leave a Comment

Your email address will not be published. Required fields are marked *