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Herb crusted chicken with a creamy potato salad

Herb crusted chicken with a creamy potato salad

Grilled chicken breast served with potatoes and spinach

4 serves

5 m

15 m

Ingredients

Herb crusted chicken

  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 garlic cloves, minced
  • Olive oil spray
  • 400 g lean chicken breasts, halved horizontally

Potato salad

  • 600 g baby potatoes
  • 1 tablespoon olive oil
  • 150 g marinated red capsicum
  • 1 tablespoon capers
  • ¼ cup reduced fat Greek yoghurt
  • ¼ cup light sour cream
  • 2 tablespoon lemon juice
  • cup parsley, finely chopped
  • 150 g baby spinach, roughly chopped

Method

Step 1

Whisk together lemon juice, olive oil, Dijon mustard, rosemary, garlic in a casserole dish. Add chicken and turn to coat.

Step 2

Place potatoes into a microwave-safe dish and microwave at full power for 8-10 minutes or until cooked through. Set aside.

Step 3

While potatoes are cooking, spray a large pan or non-stick frying pan with olive oil and heat over medium-high heat. Cook chicken 5-6 minutes each side, or until golden and just cooked through. Set aside.

Step 4

For potato salad dressing, combine red capsicum, capers, yoghurts, sour cream, lemon juice, parsley in a small bowl.

Step 5

Arrange potatoes, spinach on a serving platter and drizzle over the yoghurt dressing. Serve potato salad with chicken breast.

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