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Pan-seared chicken and tender broccoli in a light wholegrain mustard sauce, served with buttery-style baby potatoes.
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
Difficulty
easy
For 2
Get everything ready
Baby potatoes: halved if large; Chicken breast: cut into bite-sized pieces; Broccoli: cut into small florets; Red onion: thinly sliced; Garlic: finely chopped; Black pepper: to taste.
Step by step
Put the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer until tender when pierced with a knife, then drain.
Timer available in cooking mode · 15 min
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the chicken and cook, turning regularly, until browned and cooked through with no pink meat remaining.
Timer available in cooking mode · 7 min
Add the onion and broccoli to the pan. Cook for 3 minutes, then add the garlic and cook for 1 minute more. Add a splash of water if the pan looks dry.
Timer available in cooking mode · 4 min
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Stir in the mustard, water and thyme. Bubble gently until the broccoli is tender and the sauce lightly coats the chicken. Season with black pepper.
Timer available in cooking mode · 4 min
Divide the potatoes between bowls and spoon over the chicken and broccoli. Add lemon juice, if using. Check the chicken is piping hot before serving.
