Fresh lemons and garlic give this chicken recipe a boost of flavour while green beans and new potatoes go towards your five-a-day
4 x 150g skinless and boneless chicken breasts
Salt and freshly ground black pepper
Finely grated zest of 1 lemon
1tbsp finely chopped rosemary leaves
4 garlic cloves, peeled and very finely chopped
1 large egg white
500g new potatoes, peeled and cut into small cubes
300g green beans, trimmed and halved
200g cherry tomatoes, halved
4tbsp fat free vinaigrette
Lemon wedges, to garnish
Place the chicken breasts between sheets of cling film and, using a mallet or rolling pin, beat lightly until about 1.5cm thick. Remove the cling film and season well.
Mix together the lemon zest, chopped rosemary and garlic and spread over the chicken breasts.
Preheat the grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper until frothy. Dip the chicken in the egg white and place on the grill pan. Grill for 10-12 minutes, turning once until browned and crisp.
Meanwhile, boil the potatoes in lightly salted water for 10 minutes, adding the green beans for the final 3 minutes, then drain. Toss the potatoes, green beans and cherry tomatoes with the vinaigrette and season.
Divide the potato salad between four plates then serve with the chicken and lemon wedges to squeeze over.
Syns per serving:
Extra Easy: free
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