Chermoula Chicken with Roasted Potato and Courgette Salad
Ready in 35 minutes
• Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, March 31, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, March 31, 2019.
Ingredients
Potato Salad
- 400g baby potatoes
- 1 courgette
- 1 tomato
- 1 pack chermoula paste
- 1 pack mayonnaise
- ½ bag baby spinach
Chermoula Chicken
- 1 pack chicken breast
- 1 pack chermoula spice
To Serve
- Remaining chermoula mayo
Have Handy
- Oil
- Salt & Pepper
Steps
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Cook potatoes Preheat oven to 220°C. Dice potatoes 3cm, season and toss with a drizzle of oil on a lined oven tray. Roast for about 25 minutes, until tender, turning halfway through cook time.
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Prep veggies Cut courgette in half lengthways and slice 1cm. Set aside on another lined oven tray. Dice tomato 1cm and set aside in a large bowl. Combine chermoula paste and mayonnaise in a small bowl and set aside.
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Cook chicken Pat chicken dry, season, and rub with chermoula spice mix. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 3 minutes each side, until browned. Place on tray with courgette. Cook, below potatoes, for 8-10 minutes, (depending on thickness), until cooked through. Rest, covered.
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Combine salad Add cooked potatoes, courgette and spinach to large bowl with tomato. Add 1 tablespoon of chermoula mayo mix, toss to combine and season to taste.
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To finish Thinly slice chicken and toss in any resting juices. Season.
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To serve potato salad and chicken with a dollop of remaining chermoula mayo.
Nutritional Information
Energy |
2469 kj 590 kcal |
---|---|
Protein | 39.7g |
Carbohydrate | 35.2g |
Fat | 31.5g |