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Chicken with peas, tenderstem broccoli and peach dressing

Name: Chicken with peas, tenderstem broccoli and peach dressing
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Ingredients: 1 tbsp extra-virgin olive oil, plus a dash; 2 chicken breasts, skin-on; 160g frozen peas, defrosted; ½ bunch dill, roughly chopped, a few fronds reserved; Juice ½ lemon; 6-8 tenderstem broccoli spears; For the dressing; ½ peach, finely diced; 1 spring onion, finely chopped; 4 dill sprigs, chopped; 2 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar

By: Pollyanna Coupland
Food producer, delicious.

Published: 30 Jun 24
Updated: 12 Jul 24

Chicken with peas, tenderstem broccoli and peach dressing

This quick and healthy chicken recipe is packed with fresh, summery ingredients like juicy peaches and crushed peas. It’s ideal for a speedy weeknight dinner or make-ahead lunch.

Braising the chicken breasts sacrifices the crispy skin but results in super juicy meat, plus you don’t have to put the oven on.

Check out 100+ more summer dinner recipes.

Easy
July 2024

Test kitchen approved

Serves 2
Hands-on time 20 min

This quick and healthy chicken recipe is packed with fresh, summery ingredients like juicy peaches and crushed peas. It’s ideal for a speedy weeknight dinner or make-ahead lunch.

Braising the chicken breasts sacrifices the crispy skin but results in super juicy meat, plus you don’t have to put the oven on.

Check out 100+ more summer dinner recipes.

Nutrition: Per serving

Calories: 493kcals
Fat: 28g (4.1g saturated)
Protein: 45g
Carbohydrates: 11g (7.1g sugars)
Fibre: 6.7g
Salt: 0.2g

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Ingredients

1 tbsp extra-virgin olive oil, plus a dash
2 chicken breasts, skin-on
160g frozen peas, defrosted
½ bunch dill, roughly chopped, a few fronds reserved
Juice ½ lemon
6-8 tenderstem broccoli spears

For the dressing

½ peach, finely diced
1 spring onion, finely chopped
4 dill sprigs, chopped
2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar

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Method

Heat a frying pan (one with a lid) with a dash of extra-virgin olive oil, season the chicken all over with salt and pepper, then cook, skin-side down, over a medium-high heat for about 5 minutes until the skin is golden. Flip the chicken over, then add 100ml water, put the lid on and turn the heat down to low-medium. Cook for 10-12 minutes.
Meanwhile, in a food processor, whizz the peas with the dill, lemon juice, 1 tbsp extra-virgin olive oil and just enough water to bring it all together into a thick purée. Taste and season with salt and pepper.
To make the dressing, mix the chopped peach, spring onion, dill, 2 tbsp oil and vinegar, then season with salt and pepper.

Add the tenderstem broccoli to the chicken pan for the final 3 minutes to steam. Divide the pea purée between plates, then slice the chicken and put on top with the broccoli. Finish with the peach dressing and dill fronds.