• 1 kg new potatoes
  • 1.5 tbsp olive oil
  • Zest and juice of 1 unwaxed lemon
  • 4 fresh chicken breast fillets
  • 8 gem heart lettuces, each cut in half
  • 4 shallots, peeled and sliced
  • 300 g frozen garden peas
  • 14 g fresh mint, chopped, plus extra to garnish
  • 200 ml vegetable stock
  • 100 ml half-fat crème fraîche


  1. 1

    Put the potatoes (large ones halved) in a pan of cold water, bring to the boil and then simmer for 10-15 minutes until tender. Drain, cut into halves and keep warm.

  2. 2

    Meanwhile, mix ½ tablespoon of the oil with the lemon zest and brush over the chicken. Heat a griddle pan to medium and cook the chicken for 5-10 minutes on each side, until cooked through and no pink remains.

  3. 3

    Heat the remaining oil in another pan and quickly fry the cut sides of the lettuces. Remove and set aside. Fry the shallots for 3 minutes, then add the peas, mint and stock. Simmer for 2 minutes, then add the crème fraîche and the lettuces. Simmer for a further 2 minutes.

  4. 4

    Slice the chicken and serve on top of the peas and lettuce, with the potatoes sprinkled with the extra mint on the side.

Nutritional Details

Each serving provides
  • Energy 2386kj 570kcal 29%
  • Fat 11.7g 17%
  • Saturates 4.2g 21%
  • Sugars 10.5g 12%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 297kj/71kcal

Each serving provides

48.8g carbohydrate 10.6g fibre 62.0g protein

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