Chicken (or Fish) & Creamy Garlic Sauce with Roasted Potatoes & Greens

Ingredients

Makes 2 serves or 4 if your potatoes and fillets are large

• ¼ cup of olive oil • 2 large potatoes • 1 zucchini • ½ a head of broccoli • 2 chicken fillets or hake fillets • 1 clove of garlic • 1 cup of cream or yoghurt • 1 teaspoon of chicken booster • 1 teaspoon of pepper • Small bunch of fresh chives (if you can get them)

Method

Preheat oven to 240°C. Wash, and then cut the potatoes (unpeeled) into 1cm chunks. Spread the potato pieces out evenly, on a large oven tray or baking dish. Drizzle with olive oil, season with a pinch of pepper and toss to coat. Roast until tender, 20-25 minutes. While the potato is roasting, chop the broccoli into small florets. Thinly slice the zucchini into rounds. Finely chop the garlic (and chives, if you are including them). Place your hand flat on top of chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Season the chicken (or fish) on both sides with pepper. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken to the pan and cook until cooked through, 3-5 minutes on each side (depending on thickness). (If using fish, place the fillets into the hot pan- skin side first. Cook for 1-2 minutes until the skin is beginning to crisp, then turn the fillets over and cook for a further 3-4 minutes).

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Transfer to a plate and cover to keep warm. If your pan is getting crowded, cook in batches for best results. Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli, then a splash of water and cook until starting to soften, 2-3 minutes. Add the zucchini, season with pepper and cook, stirring, until just tender, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-low heat, then add the garlic and cook until fragrant, about 1 minute (can add a splash of water to prevent burning). Add the cream or yoghurt, (optional chives) and chicken booster, and cook, scraping up any meaty bits from the pan, until slightly thickened, 1-2 minutes. Add any resting juices from the chicken on the plate to the sauce for extra flavour! If you’d prefer a thinner sauce, add more water, 1 tsp at a time, until it has your desired consistency. Thinly slice the chicken (on a clean chopping board), and divide between plates, along with the roasted potatoes and garlic greens. Drizzle the creamy chive sauce over the chicken and serve.