Chicken with peas, tenderstem broccoli and peach dressing

Name: Chicken with peas, tenderstem broccoli and peach dressing
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 1 tbsp extra-virgin olive oil, plus a dash; 2 chicken breasts, skin-on; 160g frozen peas, defrosted; ½ bunch dill, roughly chopped, a few fronds reserved; Juice ½ lemon; 6-8 tenderstem broccoli spears; For the dressing; ½ peach, finely diced; 1 spring onion, finely chopped; 4 dill sprigs, chopped; 2 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar

Portion size: Serves 2
Hands-on time 20 min
Difficulty: easy

Dairy-free

Gluten-free

Pollyanna Coupland

Food producer, delicious.

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This quick and healthy chicken recipe is packed with fresh, summery ingredients like juicy peaches and crushed peas. It’s ideal for a speedy weeknight dinner or make-ahead lunch.

Braising the chicken breasts sacrifices the crispy skin but results in super juicy meat, plus you don’t have to put the oven on.

Check out 100+ more summer dinner recipes.

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Ingredients

1 tbsp extra-virgin olive oil, plus a dash
2 chicken breasts, skin-on
160g frozen peas, defrosted
½ bunch dill, roughly chopped, a few fronds reserved
Juice ½ lemon
6-8 tenderstem broccoli spears

For the dressing

½ peach, finely diced
1 spring onion, finely chopped
4 dill sprigs, chopped
2 tbsp extra-virgin olive oil
1 tbsp white wine vinegar

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Method

Heat a frying pan (one with a lid) with a dash of extra-virgin olive oil, season the chicken all over with salt and pepper, then cook, skin-side down, over a medium-high heat for about 5 minutes until the skin is golden. Flip the chicken over, then add 100ml water, put the lid on and turn the heat down to low-medium. Cook for 10-12 minutes.
Meanwhile, in a food processor, whizz the peas with the dill, lemon juice, 1 tbsp extra-virgin olive oil and just enough water to bring it all together into a thick purée. Taste and season with salt and pepper.
To make the dressing, mix the chopped peach, spring onion, dill, 2 tbsp oil and vinegar, then season with salt and pepper.
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Add the tenderstem broccoli to the chicken pan for the final 3 minutes to steam. Divide the pea purée between plates, then slice the chicken and put on top with the broccoli. Finish with the peach dressing and dill fronds.