Creamy chicken with veggie mash & steamed green beans

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings people

Appliance/Function:

Peel 600 g potatoes and 1 parsnip and dice into cubes. Add to the steamer pot of boiling water and cook for 12-14 minutes, until tender. Transfer the potato and parsnip to a large bowl and cover to keep warm. Reserve the steamer pot with water.

Pat 500 g chicken breast dry. Place your hand flat on the top of the chicken and slice through horizontally. Season with 1 tsp lemon pepper. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the chicken for 2-3 minutes on each side, or until golden but not cooked through. Set aside on a plate. Reserve the pan.

Thinly slice 1 leek. Peel and mince 2 cloves garlic. Heat 1 tbsp olive oil in the reserved frypan on medium-high heat. Add the leek and garlic and cook for 4 minutes, until tender. Sprinkle over 3 tbsp flour and stir to coat, then add 1 cube chicken stock, 1 tsp wholegrain mustard and ¾ cup coconut cream stir until well combined. Place the chicken and any resting juices back into the pan and cook for 4-5 minutes, or until the sauce is thickened and the chicken is cooked through.

Bring the reserved steamer pot of water back to a boil, topping up with hot tap water if needed. Add 2 cups frozen beans and cook for 4 minutes, or until tender.

Meanwhile, add ¼ cup milk, 1 tbsp olive oil to the bowl with potato and parsnip and mash until smooth. Season with salt and pepper to taste. Grate the zest of 1 lemon, then slice into wedges. Stir the zest through the sauce.

Divide the creamy chicken, veggie mash and steamed beans between plates. Drizzle over any remaining sauce.