HoneyH & Lemon Chicken with Braised Veges

Woman’s Day (NZ) - - Everyday Food -

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.

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