Lemon Chicken with Leeks and Fennel

Name: Lemon Chicken with Leeks and Fennel
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 2 skinless chicken breasts; fennel, sliced into strips; 3 leeks, sliced; 2 tbsp olive oil; 1 tbsp tarragon; 1 tbsp flat-leaf parsley, finely chopped; 1 lemon, juiced

Servings

Prep Time

5 minutes

Cook Time

25 minutes

Sample a taste of Spring with sharp lemon chicken and fresh crunchy market garden vegetables.

Cook from scratch in just 25 minutes for a simple, flavoursome midweek meal.

Ingredients

2 skinless chicken breasts
fennel, sliced into strips
3 leeks, sliced
2 tbsp olive oil
1 tbsp tarragon
1 tbsp flat-leaf parsley, finely chopped
1 lemon, juiced

Directions

Begin by cooking your organic chicken breasts. When done, allow to cool before shredding with two forks (optional).
Whisk 1 tsp oil with the tarragon and lemon juice and season well. Add the shredded chicken and leave to marinate.
Heat a pan to very hot. Blanch the leeks and fennel in boiling salted water for 90 seconds before draining. Coat the leeks and fennel slices with 1 tsp oil and season. Cook the veg in batches, and sear until charred but still soft. Then add to a plate with the chicken and beans. Serve scattered with parsley and some lemon wedges to squeeze over.