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Categories:
clove garlic lemon zest parsley thyme chicken breast new potatoes tomatoes lemon juice olive oil tomato chutney
Viewed: 49 - Published at: 7 years agoIngredients
- 1 clove garlic, minced
- 2 tsp lemon zest
- 1/2 cup fresh flat-leaf parsley leaves + 1 tbsp finely chopped
- 2 tsp fresh thyme leaves, finely chopped
- 4 (7 oz) chicken breast, halved horizontally
- 1 1/4 lb new potatoes, thickly sliced
- 6 None medium tomatoes, halved
- 6 oz asparagus
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 cup tomato chutney
Method
- Combine garlic, lemon zest, chopped parsley and thyme. Season. Add chicken and toss to coat. Set aside.
- Boil potatoes until tender. Drain.
- Meanwhile, cook tomatoes and asparagus on a heated oiled grill pan (or broil) until tender. Combine with potatoes, lemon juice, olive oil and parsley leaves. Season and cover to keep warm.
- Cook chicken on grill pan (or in broiler) until browned on both sides and just cooked through. Serve with vegetables and tomato chutney.
