Solo: Pink Peppercorn Chicken

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Solo: Pink Peppercorn Chicken

Chicken in a creamy leek sauce served with green beans and topped with pink peppercorns and fresh parsley.

Ingredients to serve 1

  • 1 x chicken breast – cut into 1 inch strips
  • 30ml x cream
  • 1 x leek – slice finely
  • ½ tsp x garlic powder
  • ½ tsp x onion powder
  • ½ tsp x pink peppercorns
  • 3g x parsley – chop roughly
  • ¼ x lemon – cut into wedges
  • ½ tsp x Dijon mustard
  • 50g x green beans – cut off tips
  • ½ clove x garlic – crush, peel and chop
  • . x butter (from your pantry)
  • . x salt and black pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Place a separate pot on to a medium to high heat. Fill with water and a generous amount of salt and bring to the boil. When at a rolling boil throw in the green beans and cook for 5 minutes until tender. When ready, drain and place in a bowl. Season and add a drizzle of olive oil

Step 3

Get a pan nice and hot on a medium – high heat. Mix the garlic powder, onion powder and some salt with the chicken. Melt some butter in the pan, brown the chicken, set aside. Cook the leeks in a little more butter until translucent and softened, about 5 minutes. Add the garlic and cook for 1 minute. Then add the chicken, cream and mustard and cook until the chicken is cooked through. Season to taste.

Step 4

Top the chicken with the pink peppercorns and parsley and serve with the green beans and lemon wedges.