Student Chicken Ready Meal

Live like a student / Eat like a graduate

This meal is meant to look like one of those rough meals you get on the plane or at the supermarket.  Looks however can be decieving because this meal tastes so juicy and comforting.  I used extra lemon to make the chicken really succulent and added a few drops of reggae reggae sauce for a little kick.

This recipe was adapted by 'Sam Stern's Student Cookbook' (Walker Books, 2009)

Ingredients:

(numbers based on how much you can eat) small potatoes, a few carrots, a few green beans, washed and prepared chicken breast, 1/2 sliced lemon, basil/ rosemary and parsley, 2 salad onions (chopped into small pieces), 2 gloves garlic chopped up, salt and black pepper, reggae sauce, 100ml stock. (Again depending on how much food you are making you will need enough stock for roughly 4tbsps per chicken breast).  The stock must be made from no more than 1/2 a cube.

Method:

1. Boil the potatoes for 4 minutes, then add the carrots and beans and boil for 2 minutes.
2. Drain the vegetables.
3. Take out the potatoes and squeeze them so they bruise and crack.  Put them back in the pot then season with the herbs.
4. Put diagonal slices in the chicken breast and place on top of a large piece of foil.
5. Put the lemon wedges in between the cuts.
6. Place the vegtables around the chicken and shake a few drops of reggae sauce on the food.
7. Cook at 220 degrees C/ Gas Mark 7.
8. Drizzle some stock after 5 minutes.