Calorie-Conscious Lemon-Thyme Chicken

Nutrition per serve

Ingredients

• 1pcs potato
• 2pcs spring onion
• 1clove garlic
• 200g cabbage
• 100g kale
• 1bunch thyme
• 1bunch parsley
• 300g free-range chicken breast fillet
• 1pcs lemon
• 1pcs chicken-style stock cubes
• 23ml olive oil
• 5ml dijon mustard
• 125ml (½ cup) boiling water
• 10ml extra virgin olive oil

Method

1. Step 1 — Cook potato
   Peel the potato and cut into 3cm chunks. Put the potato in a small saucepan of cold salted water, cover and bring to the boil. Reduce the heat to medium and cook, covered, for 8-10 mins until tender. Drain, return to the pan and cover to keep warm.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the spring onions. Crush or finely chop the garlic. Thinly slice the cabbage. Tear the kale leaves into pieces, discarding the stems. Finely chop the thyme leaves, discarding the tough stems. Finely chop the parsley leaves, discarding the stems. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
3. Step 3 — Prep and cook chicken
   Finely grate the zest of half the lemon*, then juice the half. Combine the lemon zest, half the thyme, 1 tsp lemon juice and 1 tbs olive oil in a bowl and season with salt and pepper. Add chicken and turn to coat. Heat a medium frypan over medium-high heat. Cook chicken for 2-4 mins each side until cooked through. Transfer to a plate and rest for 4 mins. Reserve pan.
4. Step 4 — Start colcannon
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the spring onion, garlic and remaining thyme, stirring, for 1 min or until fragrant. Add the cabbage and kale and cook, stirring occasionally, for 5-6 mins until softened.
5. Step 5 — Make gravy
   While the cabbage mixture is cooking, crumble half a stock cube* into a heatproof jug, add 1 tsp dijon mustard and 125ml (½ cup) boiling water and stir to combine. Return the reserved pan to medium heat. Add the stock and any chicken resting juices. Cook, stirring regularly, for 3-4 mins until reduced to a glossy sauce. Season with pepper.
6. Step 6 — Finish colcannon
   Coarsely crush the potato with a fork. Add the potato, parsley, 1 tsp lemon juice* and 2 tsp extra virgin olive oil to the cabbage mixture. Season with salt and pepper and stir until well combined. Divide the colcannon and chicken among plates. Drizzle with the gravy to serve.

Allergens

Sulphites