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- 450g The Co-operative Healthy Living Elmwood British skinless chicken breast fillets, cut into bite-size pieces
- 2 lemons, rind grated and juiced
- 3 tbsp clear honey
- 3 tbsp fresh basil leaves, torn
- black pepper
- 400g The Co-operative chopped tomatoes in tomato juice
- 1 tbsp tomato purée, double concentrated
- black pepper
- 200g The Co-operative free-range egg noodles
- 400g The Co-operative Truly Irresistible tenderstem broccoli
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1. Put the chicken in a shallow, non-metallic dish. Mix the lemon rind
and juice, honey, basil and pepper. Pour over the chicken and coat.
Cover and chill for at least 20 mins.
2. Preheat the grill to high. Transfer the mixture to a roasting tin, and
grill for 8-10
mins, turning once. Ensure the chicken is cooked by inserting
a sharp knife in the centre. If the juices run clear, it’s cooked. If still pink, return to the grill for 3 mins, then test again. Remove the roasting tin and cover with foil.
3. Add the noodles to a large pan of boiling water. Sit a colander on top and put the broccoli in it. Cook for 4 mins. Remove the colander and drain the noodles. Toss with the
chicken and serve.
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