adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pan-fried chicken with spring vegetables
Pan-fried chicken with spring vegetables
0 Likes
Prep Time:
13 minutes
Cook Time:
14 minutes
Total Time:
27 minutes
Ingredients:
  • 300g (2 cups) frozen broad beans
  • 1 bunch baby carrots, tops trimmed, peeled
  • 4.60 gm olive oil
  • 4 (about 175g each) single chicken breast fillets, trimmed
  • 125g sugar snap peas, topped
  • 1 bunch asparagus, ends trimmed
  • 21.00 gm fresh lemon juice
  • 9.20 gm extra virgin olive oil
  • Salt & freshly ground black pepper
  • Crusty bread, to serve
Instructions:
  • Boil beans until tender, about 4-5 minutes. Transfer to plate using a slotted spoon and cover. Cook carrots in the same pan for 5 minutes until tender. Drain, transfer to a bowl, and cover.
  • Heat olive oil in a non-stick frying pan until shimmering. Cook chicken for 7 minutes per side until golden brown and fully cooked. Transfer to a plate, cover with foil. In a bowl, pour boiling water over peas and asparagus. Let sit for 3 minutes until vibrant and tender-crisp. Drain and return to the bowl.
  • Peel beans by gently pinching one end to remove the skin and discard. Combine beans and carrots with asparagus. Drizzle with lemon juice and extra virgin olive oil, then season with salt and pepper. Mix well to ensure all veggies are coated evenly.
  • Cut the chicken into thick slices. Arrange vegetables on serving plates and top with the sliced chicken. Serve promptly with the bread on the side.

Similar Recipes