Lemon Pepper Chicken with Mashed Broccoli Potatoes

Steps

1. oven to 220°C. Bring a large pot of salted water to the boil. Preheat a baking dish (if using, see tip).
2. Cook potatoes in pot of boiling water for 10 minutes then add broccoli and cook a further 4-5 minutes, until vegetables are soft.
3. Drain vegetables well then return to pot and mash with butter and milk. Season with salt and pepper and cover to keep warm.
4. In a bowl mix flour and lemon pepper spice mix. Pat chicken dry with paper towels, add to bowl with flour mixture and toss to coat. Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until browned (but not cooked through). Transfer to a plate.
5. Return pan to medium-high heat, add wine/stock and garlic and simmer for 1-2 minutes, until liquid has reduced. Add lemon zest and juice then return chicken to pan, along with any resting juices. Spoon liquid in pan over chicken to baste.
6. Transfer fry-pan to oven to finish cooking for 5-8 minutes, until cooked through. While chicken is cooking, cut cherry tomatoes into half and dice cucumber and apple 1cm (discard apple core). Add all to a medium bowl with second measure of lemon juice and olive oil. Season with salt and pepper.
7. spoon mashed broccoli potatoes between plates, top with lemon pepper chicken. Serve salad on side. Drizzle over any remaining pan juices.