Grilled chicken with creamy peas and lettuce

Cooked lettuce and creamy peas add a fresh twist to tender grilled chicken.

Serves: 4

Preparation time:  15 minutes

Cooking time:  20 minutes

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You will need

  • 1kg new potatoes
  • 1½ tablespoons olive oil
  • 1 unwaxed lemon, zest and juice
  • 4 fresh British chicken breast fillets
  • 8 British gem heart lettuces, each cut in half
  • 4 shallots, peeled and sliced
  • 300g frozen British garden peas
  • ½ x 28g pack fresh mint, chopped, extra to garnish
  • 200ml Signature vegetable stock
  • 100g half fat crème fraîche
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Recipe Information

Step by step guide to making Grilled chicken with creamy peas and lettuce

  1. Put the potatoes (large ones halved) in a pan of cold water, bring to the boil and then simmer for 10-15 minutes until tender. Drain, cut into halves and keep warm.
  2. Meanwhile, mix half a tablespoon of the oil with the lemon zest and brush over the chicken. Heat a griddle pan to medium and cook the chicken for 5-10 minutes on each side, until cooked through and no pink remains.
  3. Heat the remaining oil in another pan and quickly fry the cut sides of the lettuces. Remove and set aside. Fry the shallots for 3 minutes, then add the peas, mint and stock. Simmer for 2 minutes, then add the crème fraîche and the lettuces. Simmer for a further 2 minutes.
  4. Slice the chicken and serve on top of the peas and lettuce, with the potatoes sprinkled with the extra mint on the side.

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Nutritional information for Grilled chicken with creamy peas and lettuce

Nutritional information for Grilled chicken with creamy peas and lettuce

Nutrition type per serving
Calories 495 kcal
Total Fat 11.6g
Saturated Fat 3.7g
Salt 0.37g
Sugar 5.8g

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