Broad beans, potatoes & feta with chicken
Prep 30 mins | Cook 35 mins | Serves 4
1.25 kg broad beans, podded (that’s about 400g podded broad beans)
600g even-sized small new potatoes
8 chicken thigh fillets, trimmed
Olive oil cooking spray
2 tbs olive oil
2 garlic cloves, crushed
2 tbs chopped mint leaves
1 tbs lemon juice
75g Greek feta cheese, crumbled
Lemon wedges, to serve
Step 1 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. Set broad beans aside.
Step 2 Add potatoes to the boiling water and gently boil over medium high heat for 12–15 minutes until just tender. Drain and refresh in cold water. Cut potatoes into 1cm-thick slices.
Step 3 Meanwhile, spray chicken with oil and season with salt and pepper. Pan-fry chicken in a large non-stick frying pan over medium heat for 10–12 minutes, turning occasionally, until just cooked through. Transfer to a plate, cover and keep warm. Wipe pan clean with paper towel.
Step 4 Heat oil in the frying pan over medium-high heat. Add potatoes and garlic, cook, turning occasionally, 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.
Good for you ... Broad Beans
A source of protein and iron, making them especially valuable for those who choose a vegetarian diet.
A good source of B vitamins, including thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3), all of which are used in the body’s production of energy from proteins, fats and carbohydrates.
A good source of vitamin C which is important for the normal functioning of the body’s immune system.
One of the best sources of dietary fibre among vegetable. Dietary fibre is important to keep the intestine functioning normally.