Weekly Veg Box Recipe

Pan Fried Cajun Chicken Breast with Roasted Herby New Potatoes & Purple Sprouting Broccoli

Ingredients:

2 chicken fillets                                                                     ¼ - ½ cauliflower florets

500g new potatoes, Jerseys are best                                   3-4 tbsp. rapeseed oil

350g purple sprouting broccoli, stalks trimmed

Seasoning for chicken:

2 tsp. smoked paprika                                                          1 tsp. garlic powder

1 tsp. ground cumin                                                              1 tsp. salt

1 tsp. chilli powder                                                                1 tsp. white pepper

1 tsp. oregano

Seasoning for potatoes:

2 tsp. dried rosemary                                                            2 garlic cloves, crushed

1 tsp. dried thyme                                                                 salt and pepper

Method:

1. Firstly, freshly boil a kettle and preheat the oven to 200⁰C/ 190⁰C fan/ gas mark 6.                 

2. Take 2 pieces of plastic film roughly 12” square. Place one piece on the work surface then put the chicken fillets on top and lastly the other piece of film on top and flatten out the fillets using a rolling pin. You want them about 1-1 ½ cm thick.  Mix the herbs and spices for the seasoning in a bowl and proceed to coat the fillets thoroughly in the seasoning, once coated leave to marinate on a plate.                                                                                                                                         

3. Fill a small saucepan with the boiled water and bring to the boil over a high heat then add the potatoes and a sprinkling of salt, cook for roughly 8-12 minutes or until the potatoes are tender. Whilst the potatoes are boiling, take a roasting dish and add 2 tbsp. oil to it and place in the oven to heat up, a few minutes before the potatoes are ready.                                                             

4. Once the potatoes are cooked, drain them, remove the roasting tin from the oven and add the potatoes with the herbs and garlic. Turn the potatoes in the dish making sure they’re thoroughly coated and return to the oven for 20-25 minutes.                                                                                                                                     

5. Once the potatoes are half way cooked, boil the kettle, refill the saucepan and bring to the boil, add the cauliflower florets and broccoli and bring back to the boil and cook for roughly 8 minutes.                                                                                                                                           

6. Place a large frying pan on a medium heat with 1 tbsp. oil, allow the oil to heat up then add the chicken to the pan and cook for 8-12 minutes, or until the juices run clear and it is no longer pink in the centre. Turn regularly to ensure uniform browning on both sides.                                       

7. Serve and enjoy.