Pistachio Chicken with Greek Salad & Baby Potatoes

Pistachio Chicken with Greek Salad & Baby Potatoes

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) on Sunday, January 26, 2020.
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Ingredients

Salad

  • 1 pack pre-cooked potatoes
  • 1 telegraph cucumber, diced 2cm
  • 1 punnet cherry tomatoes, cut in half
  • 1 pack baby spinach
  • 1 pack olives
  • 1 pack date & mustard dressing

Chicken

  • 1 pack chicken steaks
  • 2 packs sumac pistachio blend

To Serve

  • 100g feta, crumbled
  • 1 pack red pepper pesto mayo

Steps

  1. Before you start, bring a full kettle to the boil. Warm potatoes. Place potatoes in a pot, cover with boiling water and bring to a boil on high heat. Cook for about 5 minutes, until warmed through. Drain and return to pot with a knob of butter and season.
  2. Prep & cook chicken. Heat a little oil in a fry-pan on medium-high heat. Pat chicken dry and toss with sumac pistachio blend and a little oil. Cook for 3-5 minutes each side, until golden. Set aside to rest.
  3. Prep salad & feta. In a bowl, toss cucumber, tomatoes, spinach, olives and date and mustard dressing together. Season to taste. Set feta aside.
  4. Serve potatoes and salad topped with feta, chicken and a dollop of red pepper pesto mayo.

Nutritional Information

Energy 2549 kj
609 kcal
Protein 45.9g
Carbohydrate 43.5g
Fat 28.0g