• 750g baby potatoes, scrubbed and halved
  • 200g fine beans
  • 200g frozen petits pois
  • 170g cherry tomatoes, chopped
  • ½ bunch flat-leaf parsley, washed and roughly chopped
  • 1 tbsp sunflower oil
  • 460g chicken breast fillet portions
  • 2 gem lettuce hearts, halved
  • Juice 1 lemon
  • 2 tsp wholegrain mustard


  1. 1

    Put the potatoes in a large pan of cold water. Bring to the boil, then simmer for 12-15 minutes until tender. When there are 4 minutes of cooking time left, add the beans and petits pois. Drain, reserving 300ml of the cooking water. Cut the potatoes into smaller pieces.

  2. 2

    Put the cherry tomatoes in a bowl with the parsley and the cooked potatoes, beans and peas. Season with freshly ground black pepper.

  3. 3

    Meanwhile, heat the oil in a large frying pan and cook the chicken fillets and gem lettuce halves for 4-5 minutes on each side. Pour in the reserved veg cooking water along with the lemon juice and continue to cook, covered, for 4 minutes. Remove the chicken (make sure no pink colour remains) and lettuce from the pan, then stir in the mustard to thicken the sauce slightly.

  4. 4

    Slice the chicken and serve with the braised lettuce and potato mixture, with a drizzle of mustard sauce over the top.

Nutritional Details

Each serving provides
  • Energy 1444kj 345kcal 17%
  • Fat 5.6g 8%
  • Saturates 0.9g 5%
  • Sugars 6.0g 7%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 272kj/65kcal

Each serving provides

32.6g carbohydrate 9.2g fibre 36.4g protein

Also in these Scrapbooks

Back to top