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Griddled chicken with watercress crushed potatoes

Nutritional Info
Total Sugar2.08g

This is a tasty light dish that is very low in calories and fat, yet surprisingly satisfying.

Griddled chicken with watercress potatoesThis is a tasty light dish that is very low in calories and fat, yet surprisingly satisfying. The chicken is rich in protein, which helps promote a feeling of fullness and feeds back to the brain telling you to stop eating.

Constant dieting can mean your diet lacks nutrients, compromising your immune system; mangoes are extremely rich in vitamin C and beta-carotene, which will give your immunity a boost and help you feel more energised. For a more substantial meal, serve the chicken with a little basmati rice.

Ingredients (Serves 2)

  • 2 skin-on chicken breasts
  • Zest of 1 small lemon
  • Olive oil
  • 250g Anya potatoes, halved
  • 85g bag watercress
  • Knob of butter


Simmer the potatoes in water for 10-12 minutes until tender.

Mix the lemon zest and oil with some seasoning in a shallow dish.

Place the chicken breasts in between two sheets of cling film and bash with a rolling pin to flatten them slightly and make them more even in thickness.

Slash the skin-side of each chicken breast a few times and add to the oil, coating both sides.

Pre-heat a ridged griddle pan and cook the chicken skin-side down for 8-10 minutes. Turn over and cook on the other side for 5 minutes. Transfer to a board to rest.

Chop the watercress.

Drain the potatoes, return to the pan and squash each one lightly with the back of a fork to crack them.

Add the watercress to the potatoes with the butter, season well, and toss together over the heat until the watercress has wilted.

Serve with the chicken. 

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