

Garlicky roast chicken with mashed lemon peas
Ingredients
- 4 x 150g skinless chicken breast fillets
- 3 cloves garlic, crushed
- 1 tablespoon olive oil
- 1 leek, thinly sliced
- 2 cups frozen peas, thawed
- ⅓ cup reduced-salt chicken stock
- zest and juice of 1 lemon, plus lemon wedges, to serve
- 2 tablespoons chopped fresh mint
- 300g small waxy potatoes, halved, boiled or steamed
- 2 bunches broccolini or 4 cups broccoli florets, steamed or microwaved
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Instructions
- Preheat oven to 180°C and line baking tray with baking paper.
- In a bowl, coat chicken with garlic and oil. Season with cracked black pepper, if desired, and mix. Place chicken on baking tray. Bake for 20–25 minutes, or until golden and cooked through.
- Meanwhile, spray a large non-stick frying pan with oil and set over a medium heat. Gently fry leek for 3–4 minutes, or until softened. Add peas and stock, and simmer for 3–5 minutes, or until peas are tender and stock is reduced. Add lemon zest and juice. Remove the pan from heat and lightly mash peas and leek. Season mixture with cracked black pepper, if desired, and stir through mint.
- Slice chicken and divide among 4 plates, along with cooked vegetables and mashed peas. Serve with lemon wedges.
Variations
Make it gluten free: Check stock is gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 367 cal
-
Kilojoules 1540 kJ
-
Protein 44 g
-
Total fat 10 g
-
Saturated fat 2 g
-
Carbohydrates 20 g
-
Sugar 5 g
-
Dietary fibre 9 g
-
Sodium 160 mg
-
Calcium 90 mg
-
Iron 4 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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