Pan-Fried Chicken
with Roasted Squash and Garlicky Greens
Delicious and fresh, this springtime chicken recipe is a quick and simple dish perfect for a mid-week dinner. Crispy pan-fried chicken is served alongside roasted butternut squash and garlicky spring greens and finished off with a dollop of lemony mayonnaise and a squeeze of fresh lemon. Simple but effective, it’s a well loved recipe for a reason.
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 war 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.
Ingredients
1
Ground Coriander
200
Sliced Spring Greens
2
Skin-On Chicken Breasts
1
Butternut Squash
1
Garlic Clove
½
Lemon
1
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Trim the butternut squash, halve lengthways and scoop out the seeds. Chop it widthways into 1cm wide slices, then chop into 1cm chunks (no need to peel) - it needs to be cut really small or it'll take ages to cook. Lay on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then spread evenly and roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, peel and grate the garlic (or use a garlic press) - set aside. Zest the lemon then cut into wedges. Put the ground coriander and lemon zest in a mixing bowl with a pinch of salt and pepper and a drizzle of oil. Mix to combine, then add the chicken breasts to the bowl. Toss to coat in the mixture and set aside.
Heat a large frying pan on high heat (no oil). Once the pan is hot, lay in the chicken skin-side down and cook until the skin is nice and crispy, about 5-6 mins. Turn and cook for 2 mins on the other side, then transfer to another baking tray and roast on the top shelf of your oven until cooked through, 12-15 mins. iIMPORTANT: The chicken is cooked when it is no longer pink in the middle.
While the chicken roasts, get your washing up done (but don't wash the frying pan). When everything is about 6 mins from being ready, pop the frying pan back on medium high heat and add a splash of oil. Add the spring greens and a pinch of salt and pepper and stir-fry until softened, 3-5 mins. Add the garlic to the greens, stir and cook for 1 minute more, then remove from the heat.
Once the chicken and squash are cooked, remove from the oven and pop your chicken on a board to rest. Stir the squash through the greens either in your baking tray or frying pan - whichever is easiest!
Put the mayo in a small bowl and add a squeeze of lemon and a pinch of salt and pepper. Mix together. Thinly slice the chicken. Serve the squash and greens in bowls with the chicken on top and a dollop of lemony mayonnaise. Serve the remaining lemon wedges alongside for anyone that likes things extra lemony! Enjoy!
