Sunny Chicken Pan
with Tomato Salad
Instructions
1 Prep
Peel and crush or chop 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 chicken pan
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 another pinch of chilli flakes (spicy!).
Tips for fussy eaters
Don't add the chilli flakes! 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 482 · Prot 53 · Carbs 15 · Fat 23
Ingredients
Pan
Salad
Sun dried tomatoes and Parmesan give all they've got into this creamy one-pan dish.
Cooking Time: 30 min
Cals 482 · Prot 53 · Carbs 15 · Fat 23
Instructions
1 Prep
Peel and crush or chop 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 chicken pan
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 another pinch of chilli flakes (spicy!).
Tips for fussy eaters
Don't add the chilli flakes! 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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