Herb and mustard baked chicken

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

Photographer: Melanie Jenkins

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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

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 478cal

Kilojoules 2000kJ

Protein 69g

Total fat 12g

–Saturated fat 4g

Carbohydrates 25g

–Sugars 3g

Dietary fibre 3g

Sodium 470mg

Calcium 80mg

Iron 3mg

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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