Griddled chicken with watercress crushed potatoes

Serves 2
Per portion: 317 kcal, 27g protein, 15g fat, 20g carbohydrate

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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