Solo: Cajun Chicken with Gremolata

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Solo: Cajun Chicken with Gremolata

Free-range chicken breasts coated in Cajun spice, topped with fresh gremolata. Served with creamy mash and buttery greens.

Ingredients to serve 1

  • 1 x free range chicken breast
  • 2 x potatoes – peel and dice (2cm)
  • ½ tbsp x Cajun spice
  • 100g x green beans – trim ends
  • 1 tbsp x parsley – chop
  • ½ tbsp x lemon zest – finely grate the rind of the lemon
  • ½ clove x garlic – peel and chop finely
  • 1 tbsp x freshly squeezed lemon juice
  • butter and milk (from your pantry)
  • olive oil, salt and pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Place a pot of lightly salted boiling water on high heat. Add potatoes and cook for about 10 minutes till soft. Drain. Then mash the potatoes with a knob of butter, a splash of milk, salt and freshly ground pepper and keep warm.

Step 3

Put a dry griddle pan or frying pan on to medium to high heat. Season the chicken breasts with the Cajun spice, salt and pepper and rub with a bit of olive oil. Place them in the hot pan and cook until they are nicely brown – about 6 or 7 minutes on either side, turning only once. Add a knob of butter and spoon the melted butter over the chicken a few times. Remove the chicken from the pan to a plate, cover with tin foil and leave to rest.

Step 4

Gremolata: Mix the parsley, lemon zest, garlic, lemon juice, salt and pepper in a bowl. Set aside.

Step 5

Place a saucepan of lightly salted water on to high heat. Add the green beans for about 3 or 4 minutes until cooked but still slightly crunchy. Remove from stove, drain and season with a knob of butter, salt and freshly ground black pepper.

Step 6

To serve, place the mash on the plate with the chicken on top and cover the chicken with the gremolata. Serve a portion of green beans on the side.