Photo: Andrew Burton
A zesty low carb dinner by Joe Wicks. Easy to make in just 15 minutes, the chicken breast is infused with sage butter to add that extra flavour. This is a great family dish!
INGREDIENTS
- 1 x 200g skinless chicken breast fillet
- Drizzle of rapeseed oil
- Salt and pepper
- 50g butter
- Small handful of sage
- 1 clove garlic
- 100g asparagus tips
- 100g frozen peas
- Pinch of dried chilli flakes
- Juice of ½ lemon
- Green salad, to serve
METHOD
- Tenderise the chicken until it is 1cm thick.
- Rub rapeseed oil into the chicken and season.
- Melt 15g of butter over a medium to high heat. When bubbling, lay the chicken in the pan and fry for four minutes each side.
- Now pick the sage leaves and finely chop the garlic.
- Season the asparagus and cook on high in the microwave for two minutes. Add the peas and cook for two minutes until tender.
- Melt the remaining butter in the pan with the chicken, add the sage, garlic and chilli flakes. Stir until the sage leaves are crisp.
- When the chicken is cooked, take the pan off the heat and serve.
- Put the frying pan back on a high heat. Add the asparagus and peas and cook for 30 seconds more until the veg is warmed through, then squeeze over the lemon juice.
- Pile the veg onto the plate alongside the chicken and spoon over all those delicious buttery juices. Serve with a green salad.
