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!
Heat the chicken stock in a saucepan.
When simmering add chicken breasts and cook for @ 20 mins or when cooked through.
Cooked cubed potatoes in a saucepan of boiling water for 10 mins and drain thoroughly.
Melt butter in a large heavy-based frying pan and add the red onion wedges, garlic and lemon juice.
Cook for 2-3 mins stirring.
Add the potatoes to the pan and mix well to coat in the butter mixture.
Reduce the heat, cover the frying pan and cook for 25-30 mins or until potatoes are golden and tender.
Sprinkle the chopped thyme over the top of the potatoes and season with salt and pepper to taste.
Nutritional analysis per serving (12 servings)
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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