I can’t be bothered thinking up a post heading today. It is what it is. Herb Chicken with Garlic Potatoes, Beetroot Chutney and salad.

Herb Chicken

Serves two

Ingredients
2 chicken breasts, sliced into 1 inch strips
2 tablespoons of dried herbs – I used oregano
1 tablespoon oil
1 tablespoon soy sauce
Generous twist of sea salt
Generous crack of pepper
1 tablespoon flour
1 clove garlic, finely chopped

Preparation

1. Mix all ingredients together in a bowl. Chill for 30 minutes.
2. Add a little oil to a hot pan, pan fry chicken until golden.

Garlic potatoes

Serves two

Ingredients
3 medium potatoes, peeled and into cubed
Salt
Pepper
3 cloves garlic, chopped roughly
half an onion, diced
Oil for shallow frying
A knob of butter for flavour

Preparation

1. Boil potatoes for about 15 minutes. Drain and set aside.
2. Add a generous amount of oil to a hot pan. Add onion and garlic and cook until softened.
3. Add butter and potatoes.
4. Season with salt and pepper.
5. Cook until golden brown.

Serve with a salad.