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.
Pronto peppercorn chicken & veg
Saucy peppercorn chicken is the star of this show, and simple fresh seasonal veg make the perfect accompaniment. Tender chunks of chicken breast get a sizzle with shallot, then a speedy simmer in a garlicky stock with punchy green peppercorns. A swirl of silky yogurt is the final touch before serving with a trio of potatoes, carrots and beans.
SWK: Source of fibre
SWK: High protein
Plants 3
quick cook
Serving size
Ingredients
- 80g green beans
- 400g baby potatoes
- 1 shallot
- 300g diced chicken breast
- 10g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 carrot
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 434
Protein: 45g
Carbs: 55g
Fat: 3.5g
Ingredients
- 800g baby potatoes
- 2 shallot
- 600g diced chicken breast
- 20g green peppercorns in brine (Green Peppercorns, Water, Salt, Acetic Acid.)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 carrot
- 160g green beans
Nutritional Information
Calories: 434
Protein: 45g
Carbs: 55g
Fat: 3.5g
Pronto peppercorn chicken & veg
Saucy peppercorn chicken is the star of this show, and simple fresh seasonal veg make the perfect accompaniment. Tender chunks of chicken breast get a sizzle with shallot, then a speedy simmer in a garlicky stock with punchy green peppercorns. A swirl of silky yogurt is the final touch before serving with a trio of potatoes, carrots and beans.
Cook time:
20 mins
Cuisine:
French
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x medium frying pan
Get the spuds going
- Quarter the potatoes, then start them cooking in boiling water for 12 mins.
Sizzle the chicken
- Meanwhile, peel and thinly slice the shallots.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the shallots and chicken for 5-7 mins until browned.
Things get saucy!
- Add the peppercorns, vinegar and half the garlic paste to the frying pan, then crumble in the stock and pour in 200ml water (300ml for 4 people). Simmer for 5-6 mins, until the chicken is cooked and the sauce reduces a little.
Add in the veg
- At the same time, cut the carrots into ½cm-thick slices. Trim the green beans and cut into 2cm pieces.
- When the potatoes have cooked for 12 mins, add the carrots and beans into the potato pan and cook for a further 5-6 mins, until the potatoes are soft, then drain.
Bring everything together
- Stir the yogurt into the sauce, then stir the remaining garlic paste into the drained veg.
- Serve the saucy chicken with the veg.