Ingredients
- olive oil cooking spray
- 4 (180g each) chicken breast fillets, trimmed
- 375ml Massel chicken style liquid stock
- 1 lemon, rind finely grated, juiced
- 4 medium desiree potatoes, thinly sliced
- 3/4 cup frozen peas
- 1/2 cup flat-leaf parsley leaves, chopped
Method
- Step 1Heat a large, heavy-based, non-stick saucepan over high heat. Spray chicken lightly with oil. Cook chicken for 1 minute each side or until just golden. Remove to a plate.
- Step 2Add stock, 1/4 cup lemon juice and potatoes to saucepan. Season with salt and pepper. Top potatoes with chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 20 to 25 minutes or until chicken is cooked through and potatoes are tender.
- Step 3Add peas and 1/3 cup parsley. Cook for 2 to 3 minutes or until peas are tender.
- Step 4Remove chicken to a plate. Slice each breast into quarters. Spoon potato mixture onto plates. Top with chicken. Drizzle with pan juices. Combine remaining parsley and lemon rind. Sprinkle over chicken. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1225 kj
Energy
3g
Fat Total
1g
Saturated Fat
4g
Fibre
46g
Protein
106mg
Cholesterol
504.21mg
Sodium
5g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Jenny Fanshaw
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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