Golden Seared Chicken Breast

Nutrition per serve

Ingredients

• 2pcs potato
• 250g cherry tomatoes
• 1pcs onion
• 1bunch thyme
• 75g green beans
• 300g free-range chicken breast fillet
• 1pcs chicken-style stock cubes
• 38ml olive oil
• 34ml plain flour
• 250ml (1 cup) boiling water

Method

1. Step 1 — Roast potato wedges
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. (Speed things up: If you have an air fryer, use it to cook the wedges instead of using the oven.) Cut the unpeeled potatoes into 2cm-thick wedges. Put the potato on the lined tray, drizzle with 3 tsp olive oil, season with salt and pepper and toss to coat. Roast for 18 mins.
2. Step 2 — Prep ingredients
   While the wedges are roasting, halve the tomatoes. Thinly slice the onion. Strip the thyme leaves, discarding the tough stems. Trim the beans and halve. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Put 2 tbs flour in a bowl and season with salt and pepper. Dust the chicken with flour and shake off the excess.
3. Step 3 — Roast tomatoes
   Once the wedges have roasted for 18 mins, add the tomatoes to the tray, drizzle with 2 tsp olive oil and season with salt and pepper. Roast for a further 8-10 mins until the wedges are tender and golden and the tomatoes are softened.
4. Step 4 — Cook chicken
   While the tomatoes and wedges are roasting, heat 3 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and cover to keep warm.
5. Step 5 — Make onion-thyme sauce
   Meanwhile, heat 2 tsp olive oil in a separate medium frypan over medium-high heat. Cook onion, stirring regularly, for 3-4 mins until softened. Add 1 tsp flour and cook, stirring, for 1 min or until golden. Add ½ tsp thyme*, then gradually add 250ml (1 cup) boiling water, stirring constantly to prevent lumps forming. Crumble in 1 stock cube*, stir, then bring to a simmer.
6. Step 6 — Cook beans and serve
   Add the beans to the onion-thyme sauce and cook, covered, for 3-4 mins until the beans are tender and the sauce is thickened. Stir any resting juices from the chicken into the sauce. Divide the chicken, wedges, tomatoes and sauce among plates to serve.

Allergens

Gluten, Wheat