Under the sea

• Prep: 15
• Serves: 1

Ingredients

• 35 g broccolini
• 1 small potato
• 1 black olive
• 1 green olive
• 1 cherry tomato
• 80 g skinless chicken breast, halved lengthways

Method

1. Butterfly a chicken breast and use half only. Cook the chicken in a non stick pan for 2 minutes each side until cooked through. 

2. Place the broccolini in a steaming basket over a medium saucepan of boiling water. Cover and steam 5-6 minutes or until bright green and tender. Alternatively microwave in a covered dish with 1-2 tablespoons of water on high (100%) for 4 minutes until just tender. Stir after 2 minutes to ensure even cooking. 

3. Cut the potato into four wedges and cook in the oven for 35 minutes on 200C. 

4. Slice the cherry tomato and black olive into halves. 

5. Thinly slice the green olive into 8 pieces.

6. Assemble the fish by placing the cooked chicken in the centre of the plate, cut one potato wedge in half and place each half top and bottom with the curve facing the front. Add another two potato wedges to the end for the tail. Place the tomato and olive half on top of the chicken for the eye. For the final touch, add broccolini seaweed and green olive air bubbles. 

 

 

Nutrition information

	per serving	per 100g
Energy	1267.6 kJ	615.3 kJ
Protein	26.1 g	12.7 g
Fat, total	14.3 g	6.9 g
— saturated	2.7 g	1.3 g
Carbohydrate	15 g	7.3 g
— sugars	1.3 g	0.6 g
Fibre	3.2 g	1.5 g
Sodium	166 mg	80.6 mg