Grilled Lemon Chicken Breast with Super
Green Warm Salad
recipe for Grilled Lemon Chicken Breast with
Super Green Warm Salad comes from Albert Bartlett (www.albert-bartlett.co.uk).
Bartlett is Britain's leading grower and packer of potatoes.
A family business for more than fifty years, they are
fiercely committed to natural farming with minimum interference.
The whole operation represents a model of Integrated
Crop Management and several industry accreditations
have come the company's way as a result.
They not only agree planting, and agronomy with their
growers, but also irrigation, harvesting and storage.
They monitor insect activity to minimise the use of
pesticides and use advanced technology to conserve water
and lessen impact on the environment.
This is just one of a range of recipes created to take
advantage of the Rooster potatos unique texture
for Grilled Lemon Chicken Breast
4 Chicken breast, slightly flatten
1 lemon juice
1 tsp olive oil
1 garlic clove
For the Salad:
2 Rooster potatoes, wedges
1 tbsp olive oil
1 Broccoli head, florets, cooked
75g Peas, cooked
40g Quinoa, cooked (instructions on pack)
2 Carrots, peeled, finely sliced
25g roasted pine nuts
For the dressing:
½ Lemon juice
50ml Extra virgin oil
15ml Balsamic vinegar
Salt and black pepper
to make Grilled Lemon Chicken Breast
the chicken breast into a bowl and pour over the lemon
juice, olive oil and garlic. Leave to marinade in
the fridge for 30 minutes.
the oven to 190°C / gas mark 5.
the potatoes into a roasting tin and coat in olive
oil. Season with salt and roast for 20 minutes.
In a large bowl mix the cooked broccoli, peas, quinoa,
carrots and rocket together.
the roasted potatoes and pine nuts and mix well.
the grill and cook the chicken breast for 15 minutes.
cooked slice the chicken and serve with the warm potato
a small bowl mix the lemon juice, oil and vinegar
together, add salt and pepper and whisk. Pour over
the salad and chicken and serve immediately.