Ingredients

The following ingredients have 4 Servings
  • 500g carrots , roughly chopped
  • 2 large leeks , roughly chopped
  • 1 lemon
  • 2 tbsp clear honey
  • 4 boneless skinless chicken breasts, about 140g/5oz each
  • 50g watercress , roughly chopped
  • lemon wedges, to serve

Instruction

  • Put the carrots in a large saucepan of water and bring to the boil. After 10 minutes, add the leeks and boil for another 15 minutes until very tender.
  • Meanwhile, preheat the grill to high. Grate the zest from the lemon and squeeze 1 tablespoon of the juice. Mix the honey, lemon zest and juice and brush half on the underside of the chicken. Put the chicken glazed side up on a foil lined baking tray and grill for 5-6 minutes. Turn over and carefully brush with the remaining honey mixture. Grill for another 5-6 minutes or until the chicken is cooked through, rolling it in the caramelised honey on the tray so it gets a lovely golden glaze.
  • Drain and roughly mash the carrots and leeks. Season, then stir in the watercress until it has wilted. Serve the chicken on a bed of mash with lemon wedges on the side.