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Chicken Niçoise

Name: Chicken Niçoise
Cook time: 25 min
Yield: 1
Cuisine: Nice, France

with asparagus and tomato basil dressing

Ready in around 25 mins

RECIPE FACT:

Nice is a city located on the French Riviera at the foot of the French Alps. The first known hominid settlements in the Nice area date back about 400,000 years and shows one of the earliest uses of fire.

Nutritional Info:

Energy: 2,721kJ (650kcal)
Protein: 41g
Carbohydate: 28g
Sugars: 11g
Fat, total:45g
Saturated:5g
Sodium:721mg
Contains:Almonds, Cashews, Eggs, Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Peel the red onion then cut into ½ cm wedges. Snap the woody ends off the asparagus and discard – they will naturally snap in the right place. Trim the green part off the radish then cut into quarters and set aside.
2. TO COOK THE VEGETABLES:
Empty the bag of steamed potatoes and the onion onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 10-12 mins. Add the asparagus and cook for a further 8-10 mins. Just before serving drizzle with tomato basil dressing.
3. TO COOK THE CHICKEN:
Heat a non-stick frying pan or a wok over a medium-high heat with a drizzle of oil. Once hot, add the chicken Niçoise, season with salt and pepper and cook for 3-4 mins on each side or until the chicken is cooked through. Add the radishes into the pan for the last 30-60 secs. Rest for a min before slicing.
TO SERVE:
Place the roast vegetables onto a plate and top with the chicken and radish, drizzling over any pan juices. Add a dollop of kalamata mayo and a sprinkle of toasted almonds.