Griddled chicken with watercress crushed potatoes
This 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.