Air fryer broccoli
Use your air fryer to cook broccoli. With garlic and paprika seasoning for flavour, it's a speedy way to get your greens in and makes a versatile side dish
Crispy parmesan chicken & creamy leek butter beans
Serves 2
Easy
Prep:
Cook:
This speedy weeknight dinner can be on the table in less than 30 minutes and combines crispy, umami chicken with creamy, lemony beans
Skip to ingredients
- 2 skinless chicken breasts
- 1 egg
- 30g plain flour
- 50g panko breadcrumbs
- 25g parmesangrated
- 3 thyme sprigsleaves picked
- 2 leeks
- 1 tbsp butter
- 6 tbsp olive oil
- 400g can butter beans
- 2 tsp wholegrain mustard
- 3 tbsp crème fraîche
- ½ lemonzested and juiced
- cooked long-stemmed broccolito serve (optional)
Nutrition: per serving
- kcal1050
- fat60g
- saturates19g
- carbs51g
- sugars7glow
- fibre12g
- protein70ghigh
- salt1.38glow
Method
step 1
Put the chicken between two pieces of baking parchment and lightly bash with a rolling pin to flatten to around 1cm thick.
step 2
Put the egg and flour into two separate shallow bowls, then beat the egg using a fork. Put the panko on a plate and mix with the parmesan, thyme leaves and a pinch of salt. Dip each chicken breast in flour, followed by the egg, then the panko. Set aside in the fridge.
step 3
Halve and thinly slice the leeks. Heat the butter and 1 tbsp oil in a frying pan over a medium heat. Add the leeks and fry for 5 mins until softened, then tip in the butter beans along with their liquid. Simmer for 5 mins, then add the mustard, crème fraîche, lemon zest and juice. Season to taste.
step 4
Meanwhile, heat the remaining 5 tbsp oil in a non-stick frying pan over a medium heat. Fry the chicken for 2-3 mins on each side until golden and cooked through. Spoon the beans onto two plates, top with the crispy chicken and serve with long-stemmed broccoli on the side, if you like.
