Equipment
- 1 Steamer pot
- 1 Small bowl
- 1 Oven tray
- 1 Large frypan
Ingredients
Mash
- 600 g potatoes
- ¼ cup / 60 ml milk
- 1 tbsp / 15 ml olive oil
Garlic bread
- 4 cloves garlic
- 1 bunch parsley fresh or dried
- 2 tbsp / 30 ml olive oil
- 1 long bread roll or gluten-free
Chicken
- 600 g chicken breast boneless, skinless
- 1 tbsp / 15 ml olive oil
Sauce
- 1 sprig rosemary fresh or dried
- 1 zucchini
- 2 cups / 500 g tomato passata or pasta sauce
- 1 cup / 250 ml coconut cream
- ½ cup / 40 g baby spinach
To serve
- ½ cup / 50 g parmesan cheese grated
Instructions
Before you start
- Preheat the oven to 220 °C or 200 °C fan bake. Bring a steamer pot of hot tap water to a boil.
Mash
- Peel and dice 600 g potatoes. Cook in the steamer pot of boiling water for 12-15 minutes, or until very tender. Drain the pot then transfer the potatoes to the pot with ¼ cup milk and 1 tbsp olive oil. Mash until smooth and season to taste with salt and pepper. Set aside covered to keep warm.
Cook garlic bread
- Meanwhile, peel and mince 4 cloves garlic. Thinly slice 1 bunch parsley, discarding the stems. In a small bowl combine half of the garlic, parsley and 2 tbsp olive oil. Slice 1 long bread roll in half and spread the garlic oil over the cut sides of the bread. Place bread cut side up, on an oven tray and bake for 5-8 minutes, until golden.
Start chicken
- Pat 600 g chicken breast dry and cut it into steaks by placing your hand flat on the top of the chicken and slicing through horizontally. Season with salt and pepper. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the chicken for about 2 minutes on each side, until golden but not cooked through. Transfer the chicken to a plate and keep the pan on the heat.
Cook sauce
- Pick the leaves of 1 sprig rosemary and finely slice, discarding the stalks (if using). Slice 1 zucchini in half lengthwise then thinly slice. Add the remaining garlic and the rosemary to the pan and cook for 1 minute, until fragrant. Add 2 cups tomato passata, 1 cup coconut cream, and a pinch of salt. Bring to a simmer. Then add the zucchini and ½ cup baby spinach and stir to wilt.
Finish chicken
- Add the chicken and any resting juices back to the pan and return to a simmer. Cook for about 5 minutes, turning the chicken occasionally, until the sauce is thick and the chicken is cooked through.
To serve
- Spoon the chicken, sauce and mash onto plates and grate ½ cup parmesan cheese over top. Serve with garlic bread for mopping up the sauce.
Nutrition
Calories: 873kcal | Carbohydrates: 97g | Protein: 43g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 486mg | Potassium: 2045mg | Fiber: 10g | Sugar: 62g | Calcium: 258mg | Iron: 6mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our