Greek tomato chicken

Name: Greek tomato chicken
Cook time: 25 min
Yield: 1
Cuisine: Mediterranean

with butter beans and creamy garlic mash

Ready in around 25 mins

RECIPE FACT:

Did you know, olive oil is a staple in Greek cuisine and is used not only for cooking but in various beauty and health products.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE POTATOES:
Place the steamed potatoes and creamy garlic sauce into a pot then season with salt and bring up to the boil over a high heat. Once boiling, cover with a lid and reduce the heat to low. Cook for 4-5 mins, checking regularly to ensure the potatoes aren’t burning. Mash with a potato masher, cover with a lid to keep warm and set aside, the mash will thicken as it cools.
2. TO PREPARE THE VEGETABLES:
Place the butter beans into a sieve, rinse under cold running water then drain well. Using half the red onion, peel and slice finely. Roughly chop the parsley, discarding the stalks and set aside.
3. TO PREPARE THE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel then slice into 1 cm strips. Spray a non-stick frying pan with oil and place over a medium heat. Once hot, add the onions, season with salt and cook for 2-3 mins, stirring occasionally to create a char. Add the chicken and cook for 2-3 mins, stirring occasionally. Add the butter beans and pour in the Greek tomato sauce. Season well with salt and pepper and cook for 2-3 mins or until the chicken is cooked through.
TO SERVE:
Spoon the creamy garlic mash onto a plate and top with Greek tomato chicken and butter beans. Add a handful of mizuna and a drizzle of olive oil. Crumble over the feta and sprinkle with parsley. Serve any remaining mizuna on the side drizzled with oil.