Lemony chicken with roast veg and olives
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Lemony chicken with roast veg and olives
This speedy spring chicken is served with roasted veggies and olives
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
593Kcal
Fat
26gr
Saturates
8gr
Carbs
43gr
Sugars
12gr
Fibre
8gr
Protein
44gr
Salt
1.2gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g sweet potatoes, cut into 2cm cubes
- 200g cauliflower, cut into small florets
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 2 skinless chicken breast fillets
- 20g plain flour
- 150ml chicken stock
- 1 tbsp lemon juice
- 40g pitted green olives, halved
- 20g butter, diced
- 1 tbsp chopped coriander
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Cook the sweet potatoes in boiling water for 2 minutes. Add the cauliflower and cook for a further 2 minutes then drain well. Tip the sweet potatoes and cauliflower onto a baking tray and toss with 1 tablespoon of the olive oil, the cumin seeds, salt and some freshly ground black pepper. Roast for 20 minutes until crispy.
- Meanwhile, bash the chicken breasts between 2 sheets of baking paper or clingfilm until they are an even thickness of about 1cm. Season the flour well and coat the chicken in the flour, shaking off the excess.
- Heat the remaining 1 tablespoon of oil in a nonstick frying pan and brown the chicken for 3 minutes on each side or until cooked through. Set aside, loosely covered with foil, while you make the sauce.
- Add the chicken stock, lemon juice and olives to the same pan, and bubble to reduce by almost half. Gradually whisk in the butter until the sauce has a coating consistency. Return the chicken to the pan for 3-4 minutes to warm through, spooning over the sauce.
- Serve the chicken and sauce with the roasted veg and garnish with the chopped coriander.
