Paprika Pan-Fried Chicken with Roast Potato Salad & Picklenaise

Paprika Pan-Fried Chicken with Roast Potato Salad & Picklenaise

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (4 Nights For 4) on Sunday, March 13, 2022.
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Looking for a flavour-packed dinner to feed your hungry family? Then this fantastic chicken meal is perfect for you. Tender, juicy chicken breasts seasoned to perfection with our unique spice blend, topped with tangy picklenaise and a side of roast potato salad. You'll be full and satisfied after eating this dinner.

Ingredients

To Serve

  • 1 pack picklenaise

Chicken

  • 600g free range chicken breasts, cut into steaks
  • 1 pack classic spice blend
  • 1/4 tsp garlic chilli blend
  • 1 drizzle of oil

Potato Salad

  • 800g potatoes, diced 2cm
  • 1 capsicum, diced 2cm
  • 2 tomato, diced 2cm
  • 1 drizzle of oil
  • 100g baby spinach
  • 1 drizzle of olive oil
  • 2 tsp vinegar

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Preheat BBQ to medium-high (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 a pinch of salt, classic spice blend and garlic chilli blend.
  4. Cook chicken on BBQ grill for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside to rest, before slicing. Alternatively, use same method to cook chicken in a large fry-pan.
  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 2330 kj
557 kcal
Protein 39.5g
Carbohydrate 29.3g
Fat 30.2g