I used the chicken stock from my last recipe and simply poached the chicken breasts then added the potato dish and some greens. Balanced and delicious!


  • 4 chicken breasts

  • 1.5 cups chicken stock

  • 900g waxy potatoes cut into cubes

  • 125g butter

  • 1 red onion cut into 8

  • 2 garlic cloves crushed

  • 1 tsp lemon juice

  • 2 tbspn chopped fresh thyme

  • salt and pepper


  • 1.

    Heat the chicken stock in a saucepan.

  • 2.

    When simmering add chicken breasts and cook for @ 20 mins or when cooked through.

  • 3.

    Cooked cubed potatoes in a saucepan of boiling water for 10 mins and drain thoroughly.

  • 4.

    Melt butter in a large heavy-based frying pan and add the red onion wedges, garlic and lemon juice.

  • 5.

    Cook for 2-3 mins stirring.

  • 6.

    Add the potatoes to the pan and mix well to coat in the butter mixture.

  • 7.

    Reduce the heat, cover the frying pan and cook for 25-30 mins or until potatoes are golden and tender.

  • 8.

    Sprinkle the chopped thyme over the top of the potatoes and season with salt and pepper to taste.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 249kj
  • Fat Total 14g
  • Saturated Fat 7g
  • Protein 14g
  • Carbohydrate 15g
  • Sugar 1g
  • Sodium 432mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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