Paprika Chicken and Those Parmesan Potatoes

Nutrition per serve

Ingredients

• 400g chat potatoes
• 50g parmesan
• 150g green beans
• 1clove garlic
• 10g Spanish seasoning
• 300g free-range chicken breast fillet
• 150g peas
• 25ml green goddess dressing
• 23ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep and roast potatoes
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled potatoes. Finely grate the parmesan. Scatter the parmesan over the lined tray in an even layer. Arrange the potatoes, cut-side down, on the parmesan. Drizzle with 2 tsp olive oil and season generously with salt and pepper. Roast for 25-30 mins until golden and tender.
2. Step 2 — Prep beans and garlic
   While the potatoes are roasting, bring a small saucepan of water to the boil for the beans and peas. Trim the beans and halve on an angle. Crush or finely chop the garlic.
3. Step 3 — Season chicken
   CHICKEN OPTION Combine 2 tsp Spanish seasoning* and 2 tsp olive oil in a large bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoned oil and turn to coat.
4. Step 4 — Cook chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Cook beans and peas
   While the chicken is resting, add the beans and peas to the pan of boiling water, return to the boil and cook for 2-3 mins until just tender. Drain, then return to the pan. Add the garlic and 2 tsp extra virgin olive oil to the beans and peas, season with salt and pepper and cook, stirring, over low heat for 1 min or until fragrant. Remove from the heat.
6. Step 6 — Get ready to serve
   Slice the chicken. Divide the potatoes, beans, peas and chicken among plates. Drizzle the chicken with any resting juices and the green goddess dressing to serve.

Allergens

Milk