Lemon and Herb Chicken with Mash
- Number of Servings: 4
Ingredients
14oz baby white potatoes2 ripe tomatoes1 small bunch fresh basil1/2 small bunch scallions1/2 fresh red chile or chile flakes1tbsp red wine vinegar2 skinless chicken breasts1 lemon2 sprigs fresh thyme4 oz frozen sweetcorn1 pat butter2 tbsp olive oilsea salt and pepper to taste
1. Put your kettle on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
2. Fill the saucepan with boiling water and place on a high heat. Cut any large potatoes in half. Add a pinch of salt, and once boiling add your potatoes. Cook for 15 minutes until tender.
Meanwhile:
3. Roughly chop the tomatoes and basil leaves. Trim and finely slice the scallions. Deseed and finely chop your chile. Put all the ingredients in a mixing bowl.
4. Add 1 tbsp of olive oil and the red wine vinegar to the bowl and mix well. Have a taste and season with salt and pepper, then put to one side.
5. With a small knife, carefully score the underside of each chicken breast in a criss-cross fashion, then season with a little salt and pepper.
6. Lay your breasts, cut-side down, next to each other on a chopping board and cover with plastic wrap. Bash the breasts with a heavy-bottomed pan until they're 1/2 inch thick.
7. Get rid of the plastic wrap, then finely grate the zest of 1/2 a lemon over the breasts, and drizzle them with olive oil. Pick the thyme leaves and scatter these over too.
8. A few minutes before your potatoes are cooked, add the sweetcorn to the pan and simmer until cooked through.
9. Get a frying pan on a medium heat and once hot, add a splash of olive oil.
10. Add the chicken breasts to the pan and cook for 3 minutes on each side until golden and cooked through.
11. When they're done, drain your potatoes and sweetcorn in a colander and leave to steam dry for a couple of minutes, then return to the hot pan. Add a pat of butter and season with salt and pepper.
12. Gently crush the potatoes with a potato masher, then pop the lid on so they stay warm.
13. Divide your mash potatoes between your plates, then top each portion with a lovely golden chicken breast. Squeeze over a little lemon juice.
14. Spoon a good dollop of your tomato relish over each breast and drizzle with a dash of extra virgin olive oil, then tuck in!
Number of Servings: 4
Recipe submitted by SparkPeople user KIRST110.
2. Fill the saucepan with boiling water and place on a high heat. Cut any large potatoes in half. Add a pinch of salt, and once boiling add your potatoes. Cook for 15 minutes until tender.
Meanwhile:
3. Roughly chop the tomatoes and basil leaves. Trim and finely slice the scallions. Deseed and finely chop your chile. Put all the ingredients in a mixing bowl.
4. Add 1 tbsp of olive oil and the red wine vinegar to the bowl and mix well. Have a taste and season with salt and pepper, then put to one side.
5. With a small knife, carefully score the underside of each chicken breast in a criss-cross fashion, then season with a little salt and pepper.
6. Lay your breasts, cut-side down, next to each other on a chopping board and cover with plastic wrap. Bash the breasts with a heavy-bottomed pan until they're 1/2 inch thick.
7. Get rid of the plastic wrap, then finely grate the zest of 1/2 a lemon over the breasts, and drizzle them with olive oil. Pick the thyme leaves and scatter these over too.
8. A few minutes before your potatoes are cooked, add the sweetcorn to the pan and simmer until cooked through.
9. Get a frying pan on a medium heat and once hot, add a splash of olive oil.
10. Add the chicken breasts to the pan and cook for 3 minutes on each side until golden and cooked through.
11. When they're done, drain your potatoes and sweetcorn in a colander and leave to steam dry for a couple of minutes, then return to the hot pan. Add a pat of butter and season with salt and pepper.
12. Gently crush the potatoes with a potato masher, then pop the lid on so they stay warm.
13. Divide your mash potatoes between your plates, then top each portion with a lovely golden chicken breast. Squeeze over a little lemon juice.
14. Spoon a good dollop of your tomato relish over each breast and drizzle with a dash of extra virgin olive oil, then tuck in!
Number of Servings: 4
Recipe submitted by SparkPeople user KIRST110.
Nutritional Info Amount Per Serving
- Calories: 346.3
- Total Fat: 9.9 g
- Cholesterol: 71.2 mg
- Sodium: 93.6 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 5.0 g
- Protein: 31.5 g
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