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

  1. 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.

  2. 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.