Parmesan spring chicken

Dish up an easy, delicious chicken dinner that's full of spring flavours. The parmesan coating gives a satisfying crunch, and the meat inside stays tender

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 339
fat 11g
saturates 3g
carbs 20g
sugars 3g
fibre 3g
protein 42g
salt 0.53g

Ingredients

1 egg white
5 tbsp finely grated parmesan
4 boneless, skinless chicken breasts
400g new potatoes, cut into small cubes
140g frozen peas
good handful baby spinach leaves
1 tbsp white wine vinegar
2 tsp olive oil

Method

Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.