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Chicken with peas, tenderstem broccoli and peach dressing
- Published: 30 Jun 24
- Updated: 12 Jul 24
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.
![Chicken with peas, tenderstem broccoli and peach dressing](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/06/2024D064_MIED_CHICKEN_2__-2-768x960.jpg)
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.
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
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.
- Recipe from July 2024 Issue
Nutrition
- Calories
- 493kcals
- Fat
- 28g (4.1g saturated)
- Protein
- 45g
- Carbohydrates
- 11g (7.1g sugars)
- Fibre
- 6.7g
- Salt
- 0.2g
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