Joe Wicks' sage butter chicken with lemony spring greens Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ sage butter chicken with lemony spring greens By You Magazine - November 22, 2020 This sage butter chicken with lemony spring greens makes a light, fresh lunch or dinner at any time of year. Andrew Burton REDUCED CARB SERVES 1 1 x 200g skinless chicken breast fillet drizzle of olive oil salt and pepper 50g butter small handful of sage 1 clove garlic 100g asparagus tips 100g frozen peas pinch of dried chilli flakes juice of 1⁄2 lemon green salad, to serve 1. Place the chicken between two pieces of clingfilm or baking parchment on a chopping board. Using a rolling pin, meat mallet or any other blunt instrument, bash the chicken until it is about 1cm thick all over. Drizzle the chicken breast with a little olive oil, rubbing it into the flesh, and season with salt and pepper. 2. Melt 15g of the butter in a nonstick frying pan over a medium to high heat. When bubbling, carefully lay the chicken in the pan and fry for about 4 minutes. H Meanwhile pick the sage leaves and finely chop the garlic clove. When the chicken has had 4 minutes, flip it and fry for a further 4 minutes while you cook the greens. 3. Put the asparagus in a microwaveable bowl. Season with salt and pepper. Cover and zap on high for 2 minutes. Chuck in the peas and cook for a further 2 minutes until tender. 4. Come back to the chicken. Melt the remaining butter into the frying pan, add the sage leaves, chopped garlic and chilli flakes. Cook for 1 minute more, stirring, until the sage leaves are crisp. Take the pan off the heat; by now the chicken will be cooked through. Check by slicing into a thicker part to make sure the meat is white all the way through, with no raw pink bits left. Using a slotted spoon, remove the chicken and sage leaves to a serving plate. 5. Put the frying pan back on a high heat. Chuck in the asparagus and peas. Cook for 30 seconds more until the veg is warmed through, then squeeze over the lemon juice. Pile the veg on to the plate alongside the chicken and spoon over all those unreal buttery juices. Serve with a green salad. Buy Joe’ s new book with more than £5 off 30 Day Kick Start Plan by Joe Wicks is published by Pan Macmillan, price £18.99. To order a copy for £13.29 until 6 December go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved