Lemon Chicken Breast with Green Olives
- 300g sweet potatoes, cut into cubes
- 200g cauliflower florets
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 chicken breast fillets, skin removed
- 20g seasoned flour
- 150ml chicken stock
- 1 tbsp lemon juice
- 50g green olives, halved
- 20g diced butter
- 1 tbsp chopped coriander
- Preheat the oven to 220C. Cook the potatoes in boiling water for 2 mins, then add the cauliflower and cook for 2 mins more. Drain well and tip into a roasting tin with 1 tbsp of oil, the cumin and some seasoning. Toss well and roast for 20 mins. Meanwhile, bash the chicken breasts between 2 sheets of film to 1cm thickness. Coat in the seasoned flour.
- Brown the chicken for 4 mins on each side in the oil, then set aside to rest. Add the chicken stock, olives and lemon juice to the pan and reduce by half. Gradually whisk in the butter until the sauce is thickened and glossy, then return the chicken to the pan and cook for 4 mins, spooning over the sauce regularly. Serve with the roasted vegetables, a drizzle of sauce and the chopped coriander.
25 mins
2 serving