Broad Beans, Potatoes and Feta with Chicken

A delicious Mediterranean chicken dish that's guaranteed to leave you satisfied.
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  • Serves 4
  • 11 Ingredients
  • 30 Minutes Prep
  • 35 Minutes Cook
  • Medium
Nutrition per serve
  • Energy 2531kJ
  • Fat (total) 23.8g
  • - Saturated Fat 6.3g
  • Carbohydrate (total) 27g
  • Fibre 27.6g
  • Sodium 182.3mg


1. 25 kg broad beans, podded (400g beans)

600g even-sized small potatoes

4 chicken thigh fillets, trimmed

Olive oil cooking spray

Salt and ground black pepper

2 tablespoons olive oil

2 garlic cloves, crushed

2 tablespoons chopped mint leaves

1 tablespoon lemon juice

50g Greek feta cheese, crumbled

lemon wedges, to serve


  1. Bring a large saucepan of water to the boil over high heat. Add broad beans and cook for 3 minutes, remove with a slotted spoon and refresh in cold water. Peel to remove broad bean outer skin,
  2. Add potatoes to the boiling water and cook for 12-15 minutes until just tender. Refresh in cold water. Cut potatoes in 1cm-thick slices.
  3. Meanwhile, spray chicken with oil and season with salt and pepper. Char-grill, barbecue or pan-fry in a non-stick frying pan for 10-12 minutes, turning occasionally, until just cooked.
  4. Heat oil in a large non-stick frying pan over medium-high heat. Add potatoes and garlic, cook, turning occaisionally, for 4-5 minutes until golden. Toss in broad beans, mint and lemon juice and cook for 1 minute. Season with salt and pepper to taste. Remove from heat and sprinkle with feta. Serve with chicken and lemon wedges.

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Provider Acknowledgement

Recipe and image reproduced with permission from Sydney Markets.

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