Greek tomato chicken

Name: Greek tomato chicken
Cook time: 25 min
Yield: 2
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 2 people

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. Peel the red onion and slice finely. Roughly chop the parsley, discarding the stalks and set aside.
3. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their 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 onion, 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 plates 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.