Parsley Mandarin Chicken Recipe

How to make Parsley Mandarin Chicken


  1. Steam or microwave the sweet potato and apple until very tender. Mash with a potato masher until well combined. Keep warm.
  2. Juice the mandarins (or oranges) – there should be about 150ml of juice. Remove stalks from parsley and finely chop the leaves. Set aside.
  3. Place the chicken on a chopping board and cover with a piece of baking paper. Using the back of a small saucepan or frying pan, flatten the chicken until 1cm thick. Season with salt and black pepper. Sift the flour over the chicken.
  4. Heat the oil in a large frying pan. In 2 batches, cook the chicken over medium-high heat for 2 minutes each side or until golden and cooked through. Return all chicken to pan.
  5. Add the citrus juice and cook, stirring, for 1 minute or until the liquid bubbles – add a little water if sauce is too thick. Stir in the parsley.
  6. Combine the rocket leaf and avocado. Drizzle with olive oil and balsamic vinegar. Serve with the chicken and mash.

Optional: Use oranges if mandarins aren’t in season.