Paprika Pan-Fried Chicken with Roast Potato Salad & Picklenaise

Paprika Pan-Fried Chicken with Roast Potato Salad & Picklenaise

Ready in 40 minutes • Serves 6
This dish most recently appeared in Bargain Box (3 Nights For 6) on Sunday, November 21, 2021.
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Tender juicy chicken breasts seasoned with our very own in-house spice blend paired with tangy picklenaise – this dish will surely tickle your tastebuds and have you asking for seconds!

Ingredients

To Serve

  • 150g picklenaise

Chicken

  • 900g free range chicken breasts, cut into steaks
  • 1 pack classic spice blend
  • 1 pinch of chilli flakes, optional
  • 1 drizzle of oil

Potato Salad

  • 1200g potatoes, diced 2cm
  • 1 capsicum, diced 2cm
  • 2 tomato, diced 2cm
  • 1 drizzle of oil
  • 150g baby spinach
  • 1 drizzle of olive oil
  • 1 Tbsp vinegar

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium (if using).
  2. Dice potatoes, capsicum and tomato. Toss potatoes on 1-2 lined oven trays with oil, season with salt and pepper and roast for 20 minutes. Add capsicum and roast a further 10 minutes, until golden and tender.
  3. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt, classic spice blend and chilli flakes (if using).
  4. Heat oil in a large fry-pan on medium-high heat and cook chicken for 3-5 minutes, each side, until cooked through. Rest for a few minutes, before slicing. Alternatively, cook chicken and capsicum on BBQ.
  5. When potatoes are cooked, toss through tomato, spinach, olive oil and vinegar. Season to taste with salt and pepper.
  6. Potato salad topped with chicken and picklenaise.

Nutritional Information

Energy 1944 kj
465 kcal
Protein 39.1g
Carbohydrate 25.8g
Fat 21.0g