Pea & pasta frittata
Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes. It keeps really well – pack into lunchboxes for the next day
Chicken & crispy capers with new potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 250g new potatoeshalved
- 2 tbsp plain flour
- 2 tsp dried oregano
- 4 skinless and boneless chicken thighshalved
- 2 tbsp olive oil
- 2 tbsp capersdrained and dried
- 65g stuffed green olives
- ½ lemonzested and juiced
- handful of parsleyroughly chopped
- ½bag peppery saladto serve
Nutrition: Per serving
- kcal411low
- fat18g
- saturates3g
- carbs35g
- sugars2g
- fibre5g
- protein24g
- salt0.8g
Method
step 1
Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.
step 2
Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.
step 3
Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.
