If you’re in need of a little wid-week dinner inspiration then look no further, my friends.
Yep – you can consider yourself well and truly out of the pesky food rut you’ve got yourself in to (hey, it happens to the best of us!), because what I’m about to share may just be your ticket.
You know, some days I’m quite happy to settle for an easy jacket potato kinda dinner whilst sprawled out on the sofa – but other days? Other days I want something with a little more finesse. Drama. Sparkle.
This is it!
I know, I know… The fancy shmancy presentation and description that includes niche terms like ‘sauteed’ sounds kinda optimistic for those times when you come home from work on a Wednesday night and all you want to do is make some snappy toast before heading to the bed for a Netflix marathon – but I promise this is totally achievable for a mid week feed. Let me show you!
Just so long as you have the basic ingredients and the kinda cooking skills that involve turning on the hob and plugging in a hand blender* – this recipe is actually a breeze to cook up.
*And if you don’t? Google that shit.
It seems to me that the misunderstood chicken breast has a negative name around here for being on the dry and tasteless side when compared to it’s succulent other half, but being the creative type I am – I prefer to see it as a blank canvas; just ready and waiting for you to jazz it up as little or as much as you’d like.
Cumin and thyme are the spices of choice for this one: Their super warming and fragrant aromas really comes in to their own with the heat in the pan – and the distinctive flavours gives a real ‘Middle Eastern vibe’ that not only pairs like a dream with the chicken, but also with all the other components we got going on here! It just works.
And whilst you could wait for the chicken to cook in the oven for 25 minutes, you could join me with the pan roasting – which takes a more reasonable 15. Winning!
Plus it ensures all those juices keep the breast niiiice and juicy (Note how I avoided using the word ‘moist’ there *Shudders*) and in the end you are left with one fine piece of super tender, ‘finger licking good’ chicken. I mean, I guess it’s always nice when the contents of your plate require a regular dinner knife to be cut with as opposed to a saw, don’t you agree?
Now incase you’re feeling apprehensive about the celeriac mash – it really, REALLY couldn’t be easier… I basically peel, chop, steam and puree it with a little seasoning and dairy free milk. It is so ridiculously moreish and easy to eat that I literally have to stop myself from licking every last bit from the hand blender – but I resist, for obvious reasons.
Let’s face it: No Instagrammable dish is complete with out a hot pop of colour – which is where the speedy-yet-incredible addition of sauteed veg comes in. We have sweet ‘n’ crunchy green beans, uber creamy spinach and juicy plum tomatoes to tie everything together and bring a little more goodness to the plate.
Hey, why not go to town and throw some almonds in there with them too? That crunch and warm ‘toasty’ flavour is pretty much a game changer and really finishes the show with a bang. Bravo!
And with that, I would like to raise a challenge with you. Give this recipe a chance through out the week and if you still feel like it’s impossible to eat good, sophisticated and REAL food on a week night, then I will eat lick my hand blender clean. How ba dahhh?
So here it is! Really hope that you enjoy, lovers. X
- 2 organic chicken breasts
- 1 tsp cumin seeds
- 1 tsp garlic powder
- ½ tsp dried thyme
- salt and pepper
- 1 lemon
- 2 tbsp olive/coconut/avocado oil
- ½ celeriac
- 80ml milk
- 2 cups spinach
- 1 tbsp sesame seeds
- 1 cup green beans
- ½ cup tomatoes
- 1 handful chopped almonds
- Start with the celeriac mash. Peel and chop the celeriac in to cubes, before steaming for 10 minutes until tender. Transfer to a large bowl, season, add the milk and puree with a hand blender until smooth. Keep warm whilst you prep the rest.
- Rub the chicken with olive oil, lemon, cumin, garlic thyme, salt and pepper. Heat the remaining oil in a pan and cook the breasts on either side for about 15 minutes (or longer if they are particularly large), turning them regularly. You want them nice and golden!
- Keep them hot whilst you throw in the green beans, sesame seeds, tomatoes and almonds - sauteeing for 5 minutes until tender. Add in the spinach and continue to cook until wilted.
- Serve the celeriac mash and veg before planting that juicy chicken right on top. Sprinkle with extra almonds, squeeze some lemon on top, season to taste and EN-JOY!