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Crushed potatoes with sizzled chicken

Full of fresh flavour and superhealthy, this quick-to-make chicken dish is a simple summer treat

  • Ready in 25-35 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 453
  • Carbohydrates 58
  • Saturated Fat 2
  • Sugar 0
  • Protein 35
  • Fat 11
  • Fibre 6
  • Salt 1.48

Nutrition per serving

  • Calories 453
  • Carbohydrates 58
  • Saturated Fat 2
  • Sugar 0
  • Protein 35
  • Fat 11
  • Fibre 6
  • Salt 1.48

Ingredients

  • 1.3kg waxy potatoes such as Desirée, cut into large chunks
  • 2 tbsp olive oil
  • 3 large skinless boneless chicken breast fillets, each sliced into 6-8 pieces
  • 50g SunBlush tomatoes or sun-dried tomatoes (drained really well)
  • 50g black olives
  • 4 rosemary sprigs
  • 1 lemon, grated zest and juice
  • 1 tsp wholegrain mustard
  • a couple of handfuls of watercress

Tip

Making with tofu
For a vegetarian version, use 2 x 220g packets of smoked tofu instead of the chicken. Cut it into cubes and fry it gently in the olive oil for about 4-5 minutes before adding the tomatoes, olives and rosemary.

Making with eggs
Poached eggs make a great alternative to chicken – the dressing mingles with the egg and potatoes and tastes fantastic. But omit the olives.

Method

  1. Put the potatoes on to cook in a pan of lightly salted boiling water. When they have been simmering for about 10 minutes, start to cook the chicken.

  2. Measure 2 teaspoons of the olive oil into a large frying pan or wok. Heat it, then add the chicken pieces but don’t stir them immediately – just let them sear for a few seconds over a high heat so they get nice and brown. Now turn them over and sear on the other side. Turn the heat down and cook for a few more minutes until golden.

  3. Add the tomatoes, olives and rosemary sprigs to the pan with the chicken. Stir everything together well and cook gently for a couple of minutes. Season the mixture with black pepper.

  4. Meanwhile, make the dressing by mixing the rest of the olive oil together with the lemon zest, lemon juice and mustard. Season with a little salt and pepper.

  5. Strew the watercress over 4 serving plates. Drain the potatoes then spoon them over the watercress. Crush each potato lightly with a fork. Share out the chicken mixture, piling it on top of the potatoes, then drizzle the lot with the olive oil and lemon dressing.

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