Lemon Pepper Chicken
with Garlic Crushed Potatoes, Veggies & Herby-Butter Sauce
- Milk
You can't go wrong with the classic combo of chicken and fresh herbs. Complete the dish with crushed potatoes to balance out the lovely richness of the chicken and sauce, plus garlic-laced veggies for some extra colour, texture and goodness.
Ingredients
2
potato
2 clove
garlic
1
carrot
1 bag
parsley
1 packet
chicken breast
1 sachet
lemon pepper seasoning
1 bag
silverbeet
Not included in your delivery
1
olive oil
40 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Finely chop garlic. Thinly slice carrot into rounds. Roughly chop silverbeet. Roughly chop parsley. Set aside. • Place your hand flat on top of each breast and slice through horizontally to make two thin steaks.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and 1/2 the garlic, cook, stirring, until fragrant, 1 minute. • Add potato and a generous pinch of salt to the saucepan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
• Meanwhile, heat a frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until tender, 4-5 minutes. Add silverbeet and remaining garlic and cook until just wilted and fragrant, 1-2 minutes. Season with salt and pepper, then transfer to a bowl. Cover to keep warm. • In a medium bowl combine chicken, lemon pepper seasoning and a drizzle of olive oil. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded). Cover to keep warm.
• Return frying pan to medium heat. Cook the butter until melted and browned slightly, 1-2 minutes. Remove from heat, then stir in parsley. • Season the parsley-butter sauce to taste. • Divide chicken, potatoes and veggies between plates. • Spoon parsley-butter sauce over salmon and potatoes to serve. Enjoy!
