Herbed Chicken with Spanish Potato Salad

Herbed Chicken with Spanish Potato Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, March 12, 2017.
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Tasty chicken salad with Spanish flavours.

Ingredients

SPANISH POTATO SALAD

  • 1 bag diced potatoes, any liquid drained
  • 1 courgette
  • ½ bag baby spinach leaves
  • 1 pottle sliced, roast capsicum, any liquid drained
  • 1 pottle smoked paprika aioli
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)
  • ½-1 tablespoon sweet chilli sauce (optional)

HERBED CHICKEN

  • 550g chicken breast steaks
  • 2 tablespoons thyme leaves

Steps

  1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to medium (if using).
  2. Pat potatoes dry with paper towels. Toss on prepared tray with a drizzle of oil and season with salt and pepper. Cook for about 25 minutes, until tender. Turn once during cooking.
  3. While potatoes cook, peel courgette into long, thin ribbons, stopping when you reach the core and seeds. Discard core and place ribbons in a large bowl with baby spinach leaves and roast capsicum. Set aside.
  4. Pat chicken dry with paper towels and season with salt and pepper. Finely chop thyme and toss in a medium bowl with chicken to coat.
  5. Heat a drizzle of oil in a large frypan on medium-high heat. Cook chicken for 2–3 minutes each side, or until cooked through. Set aside, covered in foil, to rest.
  6. When potatoes have finished cooking, add to bowl with all remaining Spanish potato salad ingredients and toss to combine. Season to taste with salt and pepper.
  7. divide Spanish potato salad between bowls and top with herbed chicken.

Nutritional Information

Energy 2096 kj
501 kcal
Protein 34.1g
Carbohydrate 26.1g
Fat 28.5g