Lebanese Chicken with Walnut Salsa & Garlic Cream

Lebanese Chicken with Walnut Salsa & Garlic Cream

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Classic (3 Nights For 2) on Sunday, February 2, 2020.
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Ingredients

Veggies

  • 400g potatoes, diced 2cm
  • 1/2 red onion, cut into wedges
  • 1/2 Tbsp Lebanese spices
  • 1/2 pack baby spinach

Salsa

  • 1/2 telegraph cucumber, finely diced
  • 1/2 pack cherry tomatoes, quartered
  • 1 bunch mint, roughly chopped
  • 1 pack chopped walnuts

Chicken

  • 1 pack chicken breasts, cut into steaks
  • Remaining Lebanese spices

To Serve

  • 1/2 pack garlic cream

Steps

  1. Preheat oven to 220°C. Preheat BBQ to medium-high heat (if using). Prep & roast veggies. Toss potatoes, onion and first measure of Lebanese spices with a drizzle of oil on a lined oven tray and season. Roast for 25-30 minutes, until tender.
  2. Prep salsa. In a bowl, combine cucumber, tomatoes and mint with a drizzle of vinegar and olive oil. Season to taste.
  3. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season and toss with remaining Lebanese spices and a drizzle of oil.
  4. Toast walnuts & cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Toast walnuts for about 2 minutes, until golden. Set walnuts aside and return pan to medium-high heat with a drizzle of oil. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, do this on the BBQ.
  5. To finish. Add walnuts to salsa and toss spinach through cooked veggies. Thinly slice chicken.
  6. Serve potatoes topped with chicken, salsa and garlic cream.

Nutritional Information

Energy 2497 kj
597 kcal
Protein 44.3g
Carbohydrate 39.6g
Fat 28.0g