Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Grilled Lemon Chicken Breast with Super Green Warm Salad

This recipe for Grilled Lemon Chicken Breast with Super Green Warm Salad comes from Albert Bartlett (www.albert-bartlett.co.uk).

Albert 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 potato’s unique texture and flavour.

Ingredients 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
50g rocket
25g roasted pine nuts

For the dressing:
½ Lemon juice
50ml Extra virgin oil
15ml Balsamic vinegar
Salt and black pepper

How to make Grilled Lemon Chicken Breast

  • Put 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.
  • Preheat the oven to 190°C / gas mark 5.
  • Put 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.
  • Add the roasted potatoes and pine nuts and mix well.
  • Preheat the grill and cook the chicken breast for 15 minutes.
  • Once cooked slice the chicken and serve with the warm potato salad.
  • In 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.

Serves 4

www.albert-bartlett.co.uk

EMAIL US