Life’s most precious commodity is time, and tonight we want to make sure you’ve got more of it to do stuff that counts. That’s why tonight’s Quick Dish is big on flavour and nutrition but small on prep time. Get the oven pre-heating pronto, get a helper to grate the courgette and before you know it you’ll be relaxing and reflecting on another homemade dinner well done.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Seville Orange & Honey Dressing
Pre-heat your oven to 200 degrees.
Remove the ends of your courgettes, then coarsely grate. LH: Remove some of the excess water out of the courgette by squeezing it between a few sheets of kitchen towel or a clean tea towel. Mix the courgette with 1 tbsp of oil, the boursin and 1/2 tsp of salt and pepper.
Cut the new potatoes into quarters. Toss the potatoes in 2 tbsp of oil, lay on a baking tray and put on the top shelf of your oven for 25 mins until crispy.
Sandwich your chicken breasts between two pieces of clingfilm (if you have some). Bash the chicken with a rolling pin until it is 1cm thick all over. Tip: If you don’t have a rolling pin you can improvise with a heavy saucepan/cricket bat etc.
Pile the courgette mixture on top of each chicken breast. Put on a tray in the oven and cook for 15 mins until cooked through. Then pop them under a hot grill for a few mins until golden brown on top. Tip:You can move your potatoes to the bottom shelf whilst the chicken cooks.
LH: Toss the spinach leaves in your dressing.
Serve the crispy roasted potatoes with the courgette topped chicken and a handful of the spinach salad.