The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 6 baby potatoes
-
1 tbsp garlic, basil and parsley paste(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 2 British Free Range chicken breasts
-
30g yellow pea crumb(yellow pea whole grain flour (100%))
- 1 handful of fresh mint
-
30g maple and mustard dressing (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 little gem lettuce
-
40g Soft Cheese (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 80g green beans
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 616Kcal |
| 480kJ | 2578kJ | |
| Fat | 5.0g | 27g |
| of which saturates | 1.4g | 7.4g |
| Carbohydrates | 7g | 40g |
| of which sugars | 1.6g | 8.8g |
| Protein | 9.6g | 52g |
| Salt | 0.19g | 1.0g |
| Fibre | 1.5g | 8.1g |
Ingredients
Ingredients
- 6 baby potatoes
-
1 tbsp garlic, basil and parsley paste (use half)(garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
-
30g yellow pea crumb (use half)(yellow pea whole grain flour (100%))
- 1 British Free Range chicken breast
- 1 handful of fresh mint (use half)
-
30g maple and mustard dressing (use half) (Mustard)(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
-
40g Soft Cheese (use half) (Milk)(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 1 little gem lettuce (use half)
- 80g green beans (use half)
Allergens
Contains:
Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 732Kcal |
| 445kJ | 3061kJ | |
| Fat | 4.0g | 28g |
| of which saturates | 1.1g | 7.4g |
| Carbohydrates | 9g | 64g |
| of which sugars | 1.6g | 11g |
| Protein | 7.9g | 54g |
| Salt | 0.16g | 1.1g |
| Fibre | 1.5g | 10g |
High protein
New
Low sat fat
Chicken Kyiv with Minty Crushed Potatoes & Green Bean Salad
Our take on the beloved chicken Kyiv stars free-range British chicken breasts and velvety garlicky cream cheese. You'll coat them in crispy crumb, then bake until golden. On the side? Crushed baby potatoes, tossed in herby mint, and a vibrant green bean salad, sprinkled with a flavourful maple mustard dressing.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a medium bowl, a small bowl, a slotted spoon, a plate & a sieve
Start the prep
- In the small bowl, combine the garlic herb paste with the soft cheese. Season with a pinch of salt and pepper
- To butterfly the chicken, carefully slice through one side of each breast from the thickest part to the thinnest, careful not to cut right through to the end. Open out the chicken breasts to resemble a butterfly. Season all sides of the chicken with salt and pepper
- Spread the cheese mixture onto one side of each breast, then gently fold the other side over the top. Drizzle over half the maple mustard dressing to coat the chicken
Get roasting
- Transfer the pea crumb onto the plate and season with salt and pepper. Lay the chicken breasts into the crumb and pat the crumbs into the chicken to coat
- Transfer the chicken to the lined baking tray, drizzle with 1 tsp oil and bake for 21 mins, until cooked through
Cook the potatoes & green beans
- Bring the medium saucepan filled with hot salted water to a boil. Add the potatoes to the saucepan and simmer for 15-18 mins, until tender
- Trim and halve the green beans. In the final 3 mins, add the green beans to the potato pan and cook until tender
- Using a slotted spoon, remove the green beans from the pan and allow to cool, before adding to the medium bowl
- Drain the potatoes, then return to the pan
Prep the salad & crush the potatoes
- Meanwhile, pick the mint leaves from the stalks and roughly chop. Trim the lettuce and separate the leaves, then halve the leaves lengthways
- Once cooked, lightly crush the potatoes with the back of a fork, leaving some larger chunks. Stir through two-thirds of the mint and 1 tbsp olive oil. Season generously with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- When everything is ready, add the salad leaves, remaining mint, remaining maple mustard dressing and 1 tsp olive oil to the green beans and toss to coat. Season to taste
- Share the chicken kyivs between plates, with the crushed potatoes and salad alongside
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.