Herb Roasted Chicken with Goats Cheese Mash

Herb Roasted Chicken with Goats Cheese Mash

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 12, 2019.
Order Now
Order Now

Ingredients

Mash

  • 400g potatoes
  • 1/4 cauliflower
  • 1/2-1 Goat’s cheese log
  • 2 Tbsp milk

Chicken

  • 1 pack chicken breasts
  • 1 pack herb marinade

Veggies

  • 1 pack broccolini
  • 1/2 pack baby spinach

To Serve

  • 1 pack red pepper pesto

Have Handy

  • oil
  • salt
  • Pepper
  • butter

Steps

  1. Cook mash Preheat oven to 220°C. Bring a pot of salted water to the boil. Peel potatoes. Dice potatoes and cauliflower 2cm. Add both to pot and cook for 12-15 minutes, until very soft. Drain and return to pot
  2. Finish mash Crumble in goat’s cheese, add a knob of butter and milk and mash until smooth. Season to taste, cover and keep warm.
  3. Prep chicken Pat chicken dry and place in a bowl with herb marinade. Toss to coat and season.
  4. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side until golden brown. Place on a lined oven tray, skin side up, with broccolini. Drizzle broccolini with oil and season. Roast in oven for 12-15 minutes (depending on thickness), until chicken is cooked through and greens are tender.
  5. Rest chicken, covered for 2-3 minutes before slicing thinly. Toss spinach through broccolini to wilt. Season and keep warm.
  6. Serve mash with vegetables to one side and top with slices of chicken. Dollop with red pepper pesto.

Nutritional Information

Energy 2914 kj
696 kcal
Protein 48.8g
Carbohydrate 49.1g
Fat 32.2g