A veggie-packed, light chicken dish.
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4 chicken breasts, butterflied
1 tbsp olive oil
1 red onion, cut into thin wedges
2 garlic cloves, bashed
4–5 sprigs of thyme
3 small courgettes, cut into batons
7oz new potatoes, thinly sliced
14oz chopped vine tomatoes
1 cup fresh chicken stock
7 1⁄4oz green beans
Finely grated zest of 1 lemon, plus a squeeze of juice
4 chicken breasts, butterflied
1 tbsp olive oil
1 red onion, cut into thin wedges
2 garlic cloves, bashed
4–5 sprigs of thyme
3 small courgettes, cut into batons
200g new potatoes, thinly sliced
400g chopped vine tomatoes
250ml fresh chicken stock
320g green beans
Finely grated zest of 1 lemon, plus a squeeze of juice
Large sauté pan with lid