Sunny Chicken Pan
with Tomato Salad
Instructions
1 Prep
Peel and mince the garlic. Chop the sun dried tomatoes into very small pieces. Grate the Parmesan. Boil the measured water and dissolve the stock cube in it.
2 Fry chicken
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry with a pinch of salt for 4-5 min on each side until golden. Transfer to a plate and set aside. Reserve the pan.
3 Make sauce
Return the pan to a medium heat. Loosen any sticky bits from the bottom of the pan with a spatula. Add a second drizzle of oil, if needed. Add the garlic and sun dried tomatoes and stir for 1-2 min. Add the stock, oregano, pepper and a pinch of chilli flakes (spicy!) and bring to a simmer. Cover with a lid and simmer for 5-7 min.
4 Prep salad
Meanwhile, wash and dry the cherry tomatoes and the Romaine lettuce. Halve the tomatoes and chop the lettuce. Toss both in a bowl and set aside (don't season yet).
5 Finish
Return the chicken to the pan. Add the cooking cream. Simmer for a final 2-3 min until the sauce has thickened. Finally fold in the grated Parmesan.
6 Serve
Once ready to serve, season the salad with olive oil, balsamic vinegar and a pinch of salt and pepper. Garnish the chicken with the fresh basil leaves, a grind of black pepper and a pinch of chilli flakes (spicy!).
Tips for fussy eaters
Chop up some of the cooked chicken and mix it with cooked pasta. Add a spoonful of the creamy sauce.
Pro tip
Reserve the chilli flakes as a garnish for those who enjoy a touch of heat.
Sun dried tomatoes and Parmesan give all they've got into this creamy one-pan dish.
Cooking Time: 30 min
Cals 452 · Prot 46 · Carbs 11 · Fat 22
Ingredients
Pan
Salad
Sun dried tomatoes and Parmesan give all they've got into this creamy one-pan dish.
Cooking Time: 30 min
Cals 452 · Prot 46 · Carbs 11 · Fat 22
Instructions
1 Prep
Peel and mince the garlic. Chop the sun dried tomatoes into very small pieces. Grate the Parmesan. Boil the measured water and dissolve the stock cube in it.
2 Fry chicken
Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry with a pinch of salt for 4-5 min on each side until golden. Transfer to a plate and set aside. Reserve the pan.
3 Make sauce
Return the pan to a medium heat. Loosen any sticky bits from the bottom of the pan with a spatula. Add a second drizzle of oil, if needed. Add the garlic and sun dried tomatoes and stir for 1-2 min. Add the stock, oregano, pepper and a pinch of chilli flakes (spicy!) and bring to a simmer. Cover with a lid and simmer for 5-7 min.
4 Prep salad
Meanwhile, wash and dry the cherry tomatoes and the Romaine lettuce. Halve the tomatoes and chop the lettuce. Toss both in a bowl and set aside (don't season yet).
5 Finish
Return the chicken to the pan. Add the cooking cream. Simmer for a final 2-3 min until the sauce has thickened. Finally fold in the grated Parmesan.
6 Serve
Once ready to serve, season the salad with olive oil, balsamic vinegar and a pinch of salt and pepper. Garnish the chicken with the fresh basil leaves, a grind of black pepper and a pinch of chilli flakes (spicy!).
Tips for fussy eaters
Chop up some of the cooked chicken and mix it with cooked pasta. Add a spoonful of the creamy sauce.
Pro tip
Reserve the chilli flakes as a garnish for those who enjoy a touch of heat.
Ingredients
Pan
Salad
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