Recipe for Lemony Garlic Chicken, served with broccoli and sweet potatoes
2 sweet potatoes – dice (3cm)
1 head of broccoli – break into florets
1 tsp cumin seeds
4 cloves garlic – crush, peel and chop finely
1/2 tsp chilli flakes
6 free range chicken breasts
10g fresh parsley – chop coarsely
4 tbsp butter (from your pantry)
freshly ground salt & pepper (from your pantry)
olive oil (from your pantry)
Preheat oven to 200◦C. Prepare all ingredients as indicated above.
Using a box grater, finely grate the skin of the lemon to create lemon zest. Then cut in half and juice.
Place the diced sweet potatoes on a large baking tray. Drizzle with olive oil and then season generously with cumin seeds, salt and pepper. Toss to coat. Pop into the oven to roast for 20 minutes until lightly browned and soft, turning half way through the time.
Place chicken breasts on a chopping board. Drizzle with olive oil and dust with freshly ground salt and pepper. Toss to coat. Place a large, dry frying pan on medium to high heat. When hot, add the chicken and pan fry for about 6 minutes until browned. Transfer to a chopping board and allow to cool.
Place a large saucepan of lightly salted water on to boil. When boiling toss in the broccoli florets and cook for about 2 minutes. They should still be crunchy. Drain the broccoli in a colander and return to the pot. Scatter with lemon zest and keep warm.
Place a small saucepan on medium heat. Melt the butter then add the garlic and sauté for 2 minutes. Remove from the heat and stir in the lemon juice and red pepper flakes. Set aside.
To serve, slice the chicken breasts and divide between the plates. Drizzle with lemon butter sauce. Add a serving of broccoli and sweet potatoes on the side. Scatter with parsley.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.