Herby Herbes de Provence Chicken with Onion Mash and Garlicky Beans
Prep: 10mins | Cook: 45mins | Serves: 2
450g Potatoes (chopped into 2cm chunks)
1 Red Onion (thinly sliced)
150g Green Beans (trimmed)
1 Garlic Clove (grated)
A bunch of fresh Parsley (roughly chopped)
10g Panko Breadcrumbs
2 Chicken Breast
1tbs Balsamic Vinegar
2tbs Herbes de Provence
Preheat oven to 200C | 400F | Gas Mark 6
Bring to a boil the chopped potatoes in a saucepan adding 1/2tsp of salt.
Roughly chop the parsley and divide half into a separate bowl. Add the breadcrumbs, herbs, 1tbs of olive oil and season with salt and pepper.
Using the back of a spoon, spread the mayonnaise over top half of each chicken breast then sprinkle over the breadcrumb mixture.
Place the chicken in the oven and cook for 25-30 minutes until golden on top.
Meanwhile, drizzle some oil onto a frying pan, add the sliced onions and fry, stirring occasionally until soft for 7-10 minutes. Remove the pan from the heat and leave aside.
Once the potatoes are cooked and you can easily slip a knife through them, drain and return to the saucepan off the heat. Add a knob of butter and a splash of milk (optional) and mash until smooth. Season with salt and pepper before stirring in the fried onions and combine together.
To the same frying pan, add a little oil again and on a high heat, fry the green beans for 2 minutes. Add the garlic and water then season with salt. Cover the pan with a lid of some foil and leave to simmer until tender for 3-5 minutes. Drain any left over water then stir through the balsamic vinegar and olive oil.
To finish, drizzle the balsamic dressing around the plate and garnish with the remaining fresh parsley.
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