Orange and Mustard chicken.
2 medium parsnips, peeled and thinly sliced
1x150g (5 1/2 oz) boneless skinless chicken breast
1 tsp coarse grain mustard
2 tsp reduced sugar orange marmalade
1 tbsp low-fat fromage frais
1 tsp chopped fresh chives or parsley
salt and pepper
Preheat grill to med/hot.
Cook parsnips in boiling water for 15 mins or until tender
Meanwhile place chicken upper side face down in a foil lined grill tray. Season with salt and pepper. Grill for 8-10 mins or untilchicken is tender, then turn chicken over and spread on mustard and marmalade. Cook for a further 8-10 mins or until cooked and the glaze has turned a deep golden colour.
Drain the cooked parsnips. mash with fromage frais and chives or parsley. Slice the chicken and serve piled on top of the mash, and plenty of free veg.
I think I'll either do a nice garlic and olive oil potato mash, and possibly add some butternut squash if I'm feeling adventurous. (I don't like parsnips)
1x150g (5 1/2 oz) boneless skinless chicken breast
1 tsp coarse grain mustard
2 tsp reduced sugar orange marmalade
1 tbsp low-fat fromage frais
1 tsp chopped fresh chives or parsley
salt and pepper
Preheat grill to med/hot.
Cook parsnips in boiling water for 15 mins or until tender
Meanwhile place chicken upper side face down in a foil lined grill tray. Season with salt and pepper. Grill for 8-10 mins or untilchicken is tender, then turn chicken over and spread on mustard and marmalade. Cook for a further 8-10 mins or until cooked and the glaze has turned a deep golden colour.
Drain the cooked parsnips. mash with fromage frais and chives or parsley. Slice the chicken and serve piled on top of the mash, and plenty of free veg.
I think I'll either do a nice garlic and olive oil potato mash, and possibly add some butternut squash if I'm feeling adventurous. (I don't like parsnips)
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