Parmesan Spring Chicken

A light and healthy meal, bursting with fresh spring flavours!


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  • Metric
  • Standard
  • Serves 4
  • 20 min

4 ANCA Premium filetted chicken breasts

1 egg white

5 tbsp finely grated parmesan

400g new potatoes, cut into small cubes

140g frozen peas

Handful of baby spinach leaves

1 tbsp white wine vinegar

2 tsp olive oil



  1. Heat the oven to medium heat and line a grill pan with foil.  Beat the egg white on a plate with a little salt and pepper.  Tip the Parmesan onto another plate.  Dip the chicken first in egg white, then in the Parmesan cheese.  Grill the coated chicken for 10 to 12 minutes, turning once until browned and crisp.
  2. Meanwhile, boil the potatoes for 10 minutes, adding the peas for the final 3 minutes, then drain.  Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste.  Divide between four warm plates, then serve with the chicken.

Nutritional information per serving:

kcal - 339

protein - 42g

carbs - 20g

fat - 11g

saturates - 3g

fibre -        3g

sugar -      3g

salt -         0.5g