Ingredients:
3 large potatoes, quartered
5 tablespoons olive oil
9 cloves garlic, peeled and minced
2 tablespoons fresh sage, chopped
1 lemons
1 onions, chopped
2 boneless chicken breasts
Directions:
Make a marinade by slicing the lemon in half and squeezing its juice into a bowl, add 2 tbs olive oil and about half the garlic.
Run a sharp knife along the length of the chicken breast, almost cutting the meat in half.
Spread the olive oil mixture on the inside of the breast, wrap it in cling film and put in the fridge for at least 20 minutes.
Meanwhile, take potatoes and boil them in a saucepan for 10-15 minutes or until nearly cooked through.
When potatoes are parboiled, remove them from pot and rinse with cold water until cooled.
Peel if desired and cut quarters into slices.
Heat remaining oil in frying pan and add garlic, onion and potatoes.
Squeeze juice from remaining half lemon over potatoes, sprinkle with sage and leave to cook for about 5 minutes, turning every once in a while.
Pile potatoes onto serving plates and put chicken in the frying pan.
Cook until done, turning as needed.
If you want a lower fat option, the chicken can also be grilled in the oven.
Put chicken on plate and serve, with a salad on the side if you’re really hungry!
Servings: 2
Time preparation: 10 min.
Time total: 30 min.