HoneyH & Lemon Chicken with Braised Veges
SERVES 4 PREPARATION 5 MINUTES COOKING 40 MINUTES
2 cups vegetable stock 400g baby potatoes,
cut into 1cm slices 2 bunches asparagus,
trimmed 1½ cups frozen peas ¼ bunch tarragon, leaves
picked 600g6 chicken breast fillets, cut into 2cm strips finely grated zest and juice of 1 lemon, plus wedges to serve 1 tablespoon wholegrain
mustard 1 tablespoon honey
1.1 Preheat oven to hot, 200°C.2
2.2 In a large baking dish, combine stock and potatoes. Bake for 25-30 minutes until potatoes are just tender. Add asparagus, peas and tarragon. Bake for 8-10 minutes until vegetables are just cooked.
3. In a large bowl, toss chicken with combined lemon juice, zest, mustard and honey. Season.
4. Heat a lightly oiled frypan on medium. Cook chicken for 8-10 minutes, turning, until caramelised and cooked.
5. Serve veges with chicken and lemon wedges.
If preferred, use pork fillet or turkey breast slices.