Name: Crushed potatoes with sizzled chicken
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1.3kg waxy potato such as Desirée, cut into large chunks; 2 tbsp olive oil; 3large skinless boneless chicken breast fillets each sliced into 6-8 pieces; 50g SunBlush tomato or sun-dried tomatoes (drained really well); 50g black olive; 4 rosemary sprigs; 1 lemon grated zest and juice; 1 tsp wholegrain mustard; a couple of handfuls of watercress

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Crushed potatoes with sizzled chicken

Crushed potatoes with sizzled chicken

Good Food team

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Serves 4

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 4.4 out of 5.5 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1.3kg waxy potato

such as Desirée, cut into large chunks
2 tbsp olive oil
3large skinless boneless chicken breast fillets

each sliced into 6-8 pieces
50g SunBlush tomato

or sun-dried tomatoes (drained really well)
50g black olive
4 rosemary

sprigs
1 lemon

grated zest and juice
1 tsp wholegrain mustard
a couple of handfuls of watercress

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Nutrition: per serving

kcal453
fat11g
saturates2g
carbs58g
sugars0g
fibre6g
protein35g
salt1.48g

low

Method

step 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.
step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2003

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A star rating of 4.4 out of 5.5 ratings

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