Crushed potatoes with sizzled chicken

Crushed potatoes with sizzled chicken

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(4 ratings)

Ready in 25-35 minutes

Easy

Serves 4
Full of fresh flavour and superhealthy, this quick-to-make chicken dish is a simple summer treat

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal453
  • fat11g
  • saturates2g
  • carbs58g
  • sugars0g
  • fibre6g
  • protein35g
  • salt1.48g
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Ingredients

  • 1.3kg waxy potato such as Desirée, cut into large chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large skinless boneless chicken breast fillet, each sliced into 6-8 pieces
  • 50g SunBlush tomato or sun-dried tomatoes (drained really well)
  • 50g black olive
  • 4 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 lemon, grated zest and juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp wholegrain mustard
  • a couple of handfuls of watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.

  2. Measure 2 teaspoons of the olive oil into a large frying pan or wok. Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown. Now turn them over and sear on the other side. Turn the heat down and cook for a few more minutes until golden.

  3. Add the tomatoes, olives and rosemary sprigs to the pan with the chicken. Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.

  4. Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard. Season with a little salt and pepper.

  5. Strew the watercress over 4 serving plates. Drain the potatoes then spoon them over the watercress. Crush each potato lightly with a fork. Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.

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Comments (4)

kasiafronck's picture

Very nice, easy dinner. I added onion and bacon, left out olives, and then added the potatoes and the dressing to the pan with the chicken to heat through so everything soaked up the flavours.

sairanull's picture
5

Although I made a few changes in cooking and presentation, this turned out just gorgeous. I mixed more greens with the watercress to make a bed on which I served the chicken and potatoes. Also fried some crushed garlic and crushed red pepper in the cooking mixture for extra flavour. LOVED it! Husband was raving about it for 2 days

sweetandsour's picture
5

I've recently tried this out but made my own version. I added grilled peppers, fried mushrooms with garlic, bacon and left out the olives. It was delicious so I will definately do it again.

lisamary's picture
4

Delicious, made this loads in the summer, go easy on the lemon.

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