Crushed potatoes with sizzled chicken
Serves 4
Easy
Total time:
Ready in 25-35 minutes
Full of fresh flavour and superhealthy, this quick-to-make chicken dish is a simple summer treat
Skip to ingredients
Showing items 1 to 3 of 6
- 1.3kg waxy potatosuch as Desirée, cut into large chunks
- 2 tbsp olive oil
- 3large skinless boneless chicken breast filletseach sliced into 6-8 pieces
- 50g SunBlush tomatoor sun-dried tomatoes (drained really well)
- 50g black olive
- 4 rosemarysprigs
- 1 lemongrated zest and juice
- 1 tsp wholegrain mustard
- a couple of handfuls of watercress
Nutrition: per serving
- kcal453
- fat11g
- saturates2g
- carbs58g
- sugars0g
- fibre6g
- protein35g
- salt1.48glow
Method
step 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.
step 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.
step 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.
step 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.
step 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.
