Ingredients (for 2 people):
• 2 good sized chicken breast fillets or portions of strips
• 1/2 tablespoon olive oil
• 1 lemon
• 2 large garlic cloves, chopped finely
• ½ teaspoon finely chopped fresh rosemary
• Ground black pepper
• Half a glass of white wine
• 12-18 cherry tomatoes
• Some rocket salad
• 1 large carrot, peeled and sliced
• 2 tablespoons shredded fresh basil or a good dash of dried basil
Start by finely chopping up a clove of garlic and the rosemary. Place the fillets or strips of chicken into a bowl and add the garlic and rosemary along with the olive oil, a squeezed whole lemon and a grind of pepper. Allow this to marinate for at least ten minutes.
Heat up a pan and add a little oil and once hot add in the carrots. Stir for a few minutes before adding in the other sliced clove of garlic and basil. Keep stirring and keep on a constant heat. Whilst the carrots are cooking, heat up a frying pan and add in the chicken. Continue stirring the carrots whilst the chicken cooks. As the chicken whitens on the outside, add in the tomatoes and cook for a few more minutes. Then add in half a glass of white wine to the chicken and tomatoes and allow to reduce. Continue stirring the carrots and reduce the temperature if required. Also keep turning the chicken and tomatoes until the chicken is cooked and the skins on the tomatoes are bursting open.
Once it’s all cooked serve up by placing a bed of rocket salad on each plate and add the carrots along with the chicken and tomatoes. Eat straight away to enjoy the warming flavours!
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