Broad Beans, Potatoes and Feta with Chicken
A delicious Mediterranean chicken dish that's guaranteed to leave you satisfied.
Details
- 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
Ingredients
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
Method
- 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,
- 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.
- 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.
- 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.
Provider Acknowledgement
Recipe and image reproduced with permission from Sydney Markets.