Seared Golden Chicken, Mint Sauce & Spring Veg
Ingredients (serves 2)
olive oil
white wine vinegar
dried red chilli flakes
2 x 120g skinless chicken breasts
200g green beans
100g frozen peas
100g frozen broad beans
1 bunch of fresh mint (30g)
20g feta cheese
Method (20 mins)
Place 1 tablespoon each of oil and vinegar in a bowl with a pinch of chilli flakes. Add the chicken breasts and massage them with all that flavour, then transfer to a medium non-stick frying pan on a medium-high heat to cook for around 8 minutes, or until golden and cooked through, turning regularly.
Meanwhile, put a large pan on a high heat and half-fill with boiling water. Quickly cook in the water with the green beans, broad beans and peas for just 3 minutes. Remove one large ladle full of veg and water to a blender, then drain the rest of the veg and divide between your serving bowls. Quickly rip the top leafy tender-stalked half of the mint into the blender, then put in the rest of the leaves. Add 2 tablespoons of vinegar, a drizzle of oil and a pinch of sea salt and blitz until super smooth.
Place the seared golden chicken on top of the veg, spoon over the mint sauce and crumble over the feta.
Recipe Credit: Adapted from Everyday Super Food by Jamie Oliver.
