Herb and mustard baked chicken

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serves: 4

Time to make: 35 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

4 tablespoons reduced-fat crème fraiche

2 tablespoons grainy mustard

1-2 cloves garlic, finely chopped

¾ cup salt-reduced liquid chicken stock

½-1 teaspoon dried thyme or tarragon

spray oil

4 chicken breasts, sliced in strips

500g small potatoes

250g green beans

Instructions

Stay Awake

1 Preheat oven to 200°C. Mix crème fraiche, mustard, garlic, stock and thyme together. Spray a non-stick pan with oil and heat for a few minutes. Pan-fry chicken until tinged golden on all sides.

2 Transfer to an ovenproof dish and pour over sauce. Toss to coat evenly. Bake for 20-25 minutes, turning halfway through cooking.

3 Meanwhile, cook potatoes in boiling water for 15 minutes or until tender. Cook beans for 4-5 minutes by boiling, steaming or cooking in microwave for 3 minutes.

4 Drain vegetables and add to chicken for the final 5 minutes of cooking.

Nutrition Info (per serve)

Calories 478 cal

Kilojoules 2000 kJ

Protein 69 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 3 g

Dietary fibre 3 g

Sodium 470 mg

Calcium 80 mg

Iron 3 mg

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.

Save to favs/meal planning

See favs PRINT