Griddled Lemon Chicken With Roasted Cauliflower

Submitted by hectorthebat

"Griddled Lemon Chicken with Roasted Cauliflower"

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 2

ingredients

• 1 small cauliflower, separated into small florets
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon fennel seed
• 1 tablespoon olive oil
• 450 g sweet potatoes, peeled and cut into chunks
• 1 (300 g) pack chicken breast fillets
• 1 lemon, zested and juiced
• 1 red chili, seeded and finely sliced
• 0.5 (30 g) pack mint, leaves finely chopped
• knob butter
• 0.5 (30 g) package sage, leaves chopped

directions

1. Preheat the oven to gas 7, 220C, fan 200°C Put the cauliflower florets in a large roasting tin with the seeds and oil, season, and toss to coat. Roast for 20 minutes.
2. Meanwhile, put the potatoes in a pan of cold water, cover and bring to the boil. Reduce the heat and simmer for 20 minutes.
3. Put the chicken fillets between 2 sheets of clingfilm and bash with a rolling pin until 1cm thick. Mix the lemon zest and juice with a little black pepper in a large shallow dish. Add the chicken and turn to coat. Marinate for 10 minutes.
4. In a hot griddle pan, cook the chicken, turning regularly, for 10 minutes, or until cooked through with no pink meat showing.
5. Meanwhile, add the chilli and mint to the roasted cauliflower. Drain the potatoes and mash well. Heat the butter in a small pan, add the sage leaves and fry for 1 minute, or until crispy. Add to the mash and serve with the chicken and cauliflower.