Chicken, Green Bean, and Potato Saute
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Healthy, because
Even smarter
Chard is an excellent source of vitamin K, which supports bone and blood health, while the green beans add folic acid and fiber.
If you're on a low-carb diet, feel free to omit the potatoes.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large, skinless Chicken breasts
- ¼ cup olive oil
- 1 ½ cups Baby carrots
- 1 ½ cups sugar Snap pea
- 1 cup Swiss Chard leaf (washed)
- 2 roasting potatoes (peeled and cut into thin wedges)
- 1 Tbsp parsley (finely chopped)
- salt
- peppers
Preparation steps
1.
Par-boil the potatoes in boiling, salted water for 6-8 minutes until just tender. Drain and allow to cool, setting to one side.
2.
Bring a large saucepan of salted water to the boil and cook the baby carrots for 8-10 minutes until tender. Drain and set to one side.
3.
Rub the chicken breasts with half of the olive oil, then season.
4.
Heat a large frying pan over a medium heat for 1 minute, then cook the chicken breasts whole, turning occasionally, for 15-20 minutes until cooked. Remove from the pan and allow to rest.
5.
Add the rest of the olive oil to the frying pan and saute the potatoes and carrots together for 3-4 minutes, tossing occasionally.
6.
Meanwhile, bring a large saucepan of salted water to the boil and blanche the sugar snap peas for 1 minute, then drain. Add to the pan along with the sliced chicken breast and the Swiss chard.
7.
Season to taste, then add the chopped parsley and cook for 1 further minute.
8.
Serve in a medium-sized metal wok and garnish with pepper.
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