Garlicky roast chicken with mashed lemon peas

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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1. Preheat oven to 180°C and line baking tray with baking paper.
2. 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.
3. 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.
4. 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

Total fat 10 g

Saturated fat 2 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Dec 2017

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