Crispy chicken with Italian style crushed potatoes

Crispy chicken with Italian style crushed potatoes

New potatoes seem to be available almost all year around and I think they’re overlooked.  They’re great for making lean chips, boiled and the addition of balsamic vinegar to this vegetable takes it to another level!  The popularity of sweet potatoes is at an all time high at the moment, and perhaps in the near future new potatoes will be just as revered!

Ingredients for 1 serving

277g chicken breast
365g new potatoes
46g onions, thinly sliced
95g cherry tomatoes
6g olive oil
1 garlic clove, chopped or crushed
149g green beans
25ml sweet chilli sauce
1 tbsp balsamic vinegar
10g fresh basil leaves
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Boil the new potatoes until tender and set aside.
  • In the same water you used for the potatoes, cook the green beans until tender and set aside.
  • Cut the cherry tomatoes in half and arrange on a plate with the thinly sliced onions, season and sprinkle with some of the basil.
  • Put a small frying pan on a medium heat and add the chicken breast.
  • Sprinkle one side with a little salt and pop a lid on.
  • In another small frying pan add the olive oil, warm through and add the cooked potatoes. The trick to these is to let them catch a little to caramelise them.
  • After a few minutes, check the chicken and turn it over and replace the lid.
  • Give the potatoes a good stir and leave to caramelise for another couple of minutes.
  • Check on the chicken again.  When it’s firm to the touch it’s cooked.  When you’re happy it’s cooked, turn the heat off and let it rest.
  • Add the garlic to the potatoes and let them cook for another couple of minutes.
  • Taking a potato masher slightly crush the potatoes so that the skin splits, turn the heat up and add the balsamic vinegar.
  • Give the potatoes a good stir to combine the vinegar and this will caramelise and give the potatoes a lovely sweet/savoury flavour.
  • Plate the potatoes and sprinkle over the remaining basil leaves, add the cooked green beans and the rested chicken.
  • Don’t forget your sweet chilli side sauce and get eating!

Notes

  • Why not batch cook this recipe and have a portion ready for tomorrow too!
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
Follow:
Nella Foulds
Nella Foulds

Find me on: Web

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.