Garlic and Parmesan chicken
Ready in around 30 mins
- Energy: 2,600kJ (621kcal)
- Protein: 41g
- Carbohydate: 31g
- Sugars: 13g
- Fat, total:35g
- Saturated:6g
- Sodium:427mg
- Contains:Eggs, Milk
1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Open the bag steamed gourmet potatoes and gently empty onto the tray. Using a potato masher or a serving fork gently smash each potato to a height of about 1 cm. Peel the carrot, cut in half lengthways then cut into 1 cm half-moons on the diagonal. Add to the tray, drizzle with oil, season with salt and pepper and bake in the oven for 22-25 mins. Trim both ends of the green beans then cut in half. Peel and finely slice the red onion. Remove the parsley leaves, discarding the stalks then chop finely.
2. TO COOK THE VEGETABLES AND CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel then cut each breast into 5-6 even pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the green beans and red onion then cook for 4-5 mins until slightly charred. Remove from the pan and cover to keep warm. Place the pan back over a medium-high heat. Once hot, add the garlic Parmesan oil and chicken, season with salt and pepper and cook for 2-3 mins on each side, adjusting the heat as necessary to avoid burning. Add the green beans and onion back to the pan and cook for a further 1-2 mins or until the chicken is cooked through.
TO SERVE:
Divide the smashed potatoes and carrots between plates. Add the chicken and vegetables, drizzling over any pan juices. Dollop with green goddess mayo and sprinkle over chopped parsley.
- 1 bag of green beans
- 1 carrot
- 1 pack of free-range chicken breasts
- 1 pot of garlic parmesan oil
- 1 pot of green goddess mayo
- 1 bag of parsley
- 1 red onion
- 1 pack of steamed gourmet potatoes
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