Zesty, herby chicken, pan-fried and served with sautéed potatoes and green beans.
Chicken breast, skinless, raw
½ teaspoon(s), level
New potatoes, raw
Calorie controlled cooking spray
- Put the chicken between two pieces of clingfilm and bash with a rolling pin to flatten to half the thickness. Put into a plastic sandwich bag with the lemon zest and herbs. Season well, then seal and shake to coat. Set aside in the fridge until needed.
- Bring a medium pan of water to the boil and cook the potatoes and green beans for 6 minutes. Drain and separate the potatoes and beans. Pat the potatoes dry with some kitchen paper and keep the beans warm on a plate covered with kitchen foil.
- Mist a small nonstick frying pan with cooking spray and sauté the potatoes for 4-5 minutes, until crisp, then add to the plate with the beans to keep warm.
- Mist the pan again and fry the chicken for 3 minutes on each side, until lightly golden and cooked through. Serve with the beans and potatoes, and the lemon wedges to squeeze over.