Lemon pepper spiced chicken
This is a speedy recipe that can be prepared in 20 to 25 minutes, perfect for a weeknight.
LEMON PEPPER CHICKEN WITH GOLD KUMARA MASH AND VEGES Kumara mash 800g gold or orange kumara, peeled and diced 2cm 1⁄ cup milk 2
2 tablespoons butter 2-3 handfuls baby spinach leaves, roughly chopped Lemon pepper chicken 650g skinless, boneless chicken thighs 1 tablespoon flour 2 teaspoons lemon pepper seasoning 1 teaspoon dried oregano 1⁄ cup white wine
2 2 cloves garlic, minced Zest and juice of lemon Veges 300g green beans, ends trimmed 1-2 courgettes, sliced into 1cm rounds PREHEAT oven to 220C. Bring a large pot of salted water to the boil. Preheat a baking dish (if using). 1. Cook kumara in pot of boiling water for 15-17 minutes, until very soft. Drain and mash with milk and butter until smooth. Fold through spinach and season to taste with salt and pepper. 2. Pat chicken dry with paper towels. In a medium bowl, combine flour, lemon pepper and oregano. 3. Heat a drizzle of oil in a large, oven-proof, fry-pan on medium-high heat and coat chicken in flour/ lemon pepper mix. Cook chicken for 1-2 minutes each side, or until golden (chicken does not need to be cooked through). Set aside. 4. Return pan to medium-high heat, add wine and garlic to deglaze pan and cook for 1–2 minutes, until wine has reduced. Add lemon zest and juice and cooked chicken. Simmer for a further 1 minute, spooning juices over chicken. Place whole pan in oven to roast chicken for 6-8 minutes, or until cooked through. 5. While chicken is cooking, heat a drizzle of oil in another fry-pan on high heat. Stir-fry beans and courgette for 2-3 minutes, tossing regularly, until bright green and just tender. Season with salt and pepper. To serve, spoon kumara mash between plates and top with lemon pepper chicken. Serve veges on the side and drizzle over any cooking juices.
Adding baby spinach into your mash is a great way to add vegetables to a meal.