Low fat Chicken Dinner, Quick and Easy to Prepare
As well as the awesome health benefits that we get from lean chicken breasts, is the taste, when we cook them in a tasty recipe. We don’t often think of low fat and tasty in the same sentence do we? This really doesn’t have to be the case. Out lean meat boxes are increasingly popular, with customers often opting to to go for a poultry box. Plenty of the lean stuff to last the month, ready for the next box 🙂
Chicken Breast With Crushed Minted New Potatoes and Peas
This is definitely one of our favourite chicken recipes. It’s so quick and easy to make, and it tastes delicious. Pea and mint. What’s not to love? Contrary to popular opinion, potatoes are not the devil’s work. Yes, sure starchy vegetables have more calories than the non starchy variety, but everything in moderation. We’ll be using a small bag of potatoes here, but some will be kept in the fridge for later.
Ingredients
- Two Chicken Breasts (No Skin)
- Olive Oil
- Salt
- Pepper
- Small bag of new potatoes
- Handful of Mint Leaves
- Butter
- Frozen Peas
Method
Fry off both chicken breasts in a little olive oil, salt and pepper. When both sides are nice and golden brown pop them into the over on a medium heat for a further 20 minutes. Boil the potatoes in some salty water until they are falling apart. You can simply poke them with a fork to see if they break apart. If they do, they are good to drain.
Leave them to drain in a colander as you chop your mint leaves. As you do this, toss your peas in the pan with the chicken fat. They won’t take long to heat through. Crush up your potatoes with a fork, adding a knob of butter, salt and pepper. Then mix your chopped mint leaves into the mix.
Serve the chicken on top of the crushed potatoes and peas and voila!
