Garlicky roast chicken with crushed lemon peas

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Mixing through fresh lemon zest to this leek and pea combo adds just the right amount of zing and freshness.

  • 600 g skinless chicken breast
  • 2 clove(s) garlic, crushed
  • 1 tbs olive oil
  • 1 whole Leek, thinly sliced
  • 2 cup(s) Frozen green peas, (240g)
  • 1/4 cup(s) salt reduced chicken stock, (60ml)
  • 400 g baby potato, red skin, quartered
  • 1 medium lemon(s)

Preheat oven to 220°C. Line a baking tray with baking paper. Place chicken in a bowl with garlic and half the oil. Season well with salt and pepper and toss to coat. Place chicken on prepared tray. Bake for 20-25 minutes or until just cooked through.

Meanwhile, heat remaining oil in a medium saucepan over medium heat. Cook leek for 2-3 minutes or until softened. Add peas and stock. Reduce heat and simmer, covered, for 2-3 minutes or until peas are warmed through.

Meanwhile, place potato in a microwave-safe bowl. Add ½ cup (125ml) water. Cover and cook on HIGH (100%) for 8 minutes or until potato is just tender. Drain.

Remove peas from heat. Grate lemon rind over peas and season with salt and pepper. Crush peas with a potato masher until lightly crushed. Add lemon juice to taste. Slice chicken and serve with crushed peas and potato.

SERVING SUGGESTION: Steamed broccolini. TIP: If you like, you can swap the potatoes for 1 cup tri-coloured quinoa.

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