Ingredients

3 chicken breasts, cubed

1.5kg waxy potatoes, cut into large chunks

2 tbsp olive oil

50g sun dried tomatoes

50g black olives

1 tbsp rosemary, chopped

1 lemon, grated zest and juice

1 tsp wholegrain mustard

Method

Cook the potaotes in a pan of lightly salted boiling water.

Meanwhile, heat half the oil in a large frying pan, add the chicken and brown on a high heat.

Turn the heat down and cook for a few more minutes.

Add the tomatoes, olives and rosemary to the pan with the chicken.

Season and cook gently for 3-4 minutes.

Make a dressing by mixing the remaining olive oil, lemon zest, lemon juice, mustard and seasoning.

Arrange the chicken on a plate, spoon over the potatoes and drizzle with the dressing.

Cooks Comments and Tips

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