Lemon chicken with currant sauce

Serves: 4

Time to make: 30 mins

Ingredients

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500g baby potatoes, sliced

spray oil

2 tablespoons currants

½ red onion, finely chopped

¼ cup chopped flat-leaf parsley

1 tablespoon olive oil

1 lemon, 2 tablespoons juice and 2 teaspoons zest

2 x 250g skinless chicken breast fillets, halved horizontally

6 cups steamed vegetables, to serve

Instructions

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1 Preheat oven to 200°C. Line a baking tray with baking paper. Steam or boil potatoes for 10 minutes. Slice and arrange on tray. Spray with oil and bake for 10-15 minutes, turning halfway through, until golden.

2 Meanwhile, place currants in a small bowl with 1/4 cup boiling water. Soak for 5 minutes then drain. Return to bowl and add onion, parsley, oil and 1 tablespoon lemon juice. Stir to combine then set aside.

3 Place a large frying pan over a medium-high heat. Lightly spray chicken with oil and sprinkle with lemon zest. Cook for 2-3 minutes each side until golden and cooked. Reduce heat and add currant sauce and 2 tablespoons water to pan and stir through cooking juices and brown bits. Cook for 1 minute.

4 Arrange potato slices on plates and top with chicken. Spoon currant sauce over chicken. Serve with steamed vegetables.

Nutrition Info (per serve)

Calories 354 cal

Kilojoules 1480 kJ

Protein 36 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 9 g

Sodium 110 mg

Calcium 120 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.