Chicken with Walnut Sage Chilli and Lemon
(Recipe adapted from WW Eat Well Diabetes Cookbook)
SmartPoints per serve: 8
700 grams baby potatoes
2 teaspoons olive oil
4 x 150 gram lean chicken breast fillets
2 teaspoons reduced fat butter or spread
1/3 cup coarsely chopped walnuts
2 garlic cloves, thinly sliced
1/4 cup fresh sage leaves
1 long fresh red chilli, deseeded, thinly sliced
2 tablespoons lemon juice
freshly ground black pepper
Preheat oven to 220 degrees Celsius.
Spread potatoes on a large baking tray and lightly spray with cooking spray. Sprinkle with sea salt. Bake, turning once hallway through cooking, for 30 - 40 minutes or until golden and tender.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cooked for 5 - 6 minutes each side or until cooked through. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes.
Melt butter or spread in the same pan over medium heat. Cook walnuts, garlic, sage and chilli, stirring for 5 minutes or until walnuts are golden. Add juice and stir until heated through. Season with black pepper, to taste.
Top chicken with walnut mixture and serve with baked potatoes and other steamed vegetables of your choice.