Chicken Kiev with mustard parsnip mash

Chicken Kiev with mustard parsnip mash

Recipe for two people, halve the ingredients for one person or increase for more!

A lighter, gluten-free version of the family favourite, using crunchy ground almonds to coat chicken Kievs and stuff them with an indulgent blend of garlic, olive oil and parsley.


  • 120g cherry tomatoes
  • 1/2 lemon
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tsp wholegrain mustard
  • 2 x 170g chicken breast
  • 400g parsnip
  • 6 tbsp ground almonds
  • 80g green beans
  • Handful of flat-leaf parsley


Mustard, Nuts


Preheat the oven to 220C / gas mark 7 – or quite hot on a boat oven!

To make the Kiev filling; finely chop the parsley leaves and finely chop the garlic Place in a bowl and stir in 1 tbsp olive oil. Carefully make a cut in the thickest part of each chicken breast to make a pocket (around 5cm long) and stuff with the Kiev filling.

Place the ground almonds in a separate bowl with a pinch of sea salt and black pepper. Gently coat each chicken breast with 1/2 tbsp oil and then coat in the ground almonds. Place on a baking tray lined with parchment paper and put in the oven for 25 mins, until cooked through.

After the chicken has been cooking for 15 mins, place the cherry tomatoes on another baking tray in the oven for 10 mins.

Meanwhile, peel and chop the parsnip into 1cm cubes. Trim the green beans.

Boil a kettle. Place the parsnip in a saucepan, cover with boiling water and simmer for 15 mins, then add the green beans for a further 4 mins until tender. Drain the vegetables and set aside the green beans. Mash the parsnip with a potato masher (or with the back of a fork) and stir in the mustard.

Serve the chicken Kiev on two warm plates alongside the parsnip mash, cherry tomatoes and green beans. Squeeze over the juice from the half lemon.


This recipe is taken from Mindful Chef & we simple adore their meal boxes and recipes as they are quick and simple to make on a boat.