Cook Once Eat Twice Lemon & Garlic Chicken with Creamy Potato Salad

Cook Once Eat Twice Lemon & Garlic Chicken with Creamy Potato Salad

Ready in 40 minutes • Serves 8
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, September 29, 2024.
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Healthy eating has never been easier with our nutrition packed Cook Once Eat Twice recipes. These recipes create double the usual portion and are designed to be leftover friendly. Perfect for when you need a healthy lunch the next day, or a quick and nutritious dinner ready to eat later in the week. Tender roasted chicken sits atop a creamy leek, potato and walnut salad. If you’re on Fresh Start for one, this recipe makes 2 portions; Fresh Start for two makes 4 portions; Fresh Start for four makes 8 portions.

Ingredients

Potato Salad

  • 400g green beans, ends trimmed
  • 800g baby potatoes, cut into halves or quarters until the same size
  • 1 leek, thinly sliced
  • 1 Tbsp oil
  • 1 lemon, zested & juiced
  • 2 Tbsp wholegrain mustard
  • 250g sour cream
  • 2 pack chopped walnuts

Chicken

  • 1 lemon, thinly sliced
  • 1200g free range chicken breast, cut into steaks
  • 30g garlic paste
  • 1 Tbsp oil

To Serve

  • 300g baby spinach
  • 50g grated Parmesan

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Trim ends of green beans and cut potatoes into halves or quarters until the same size. Place potatoes in a pot and cover with hot tap water and a pinch of salt. Bring to a boil with the lid on, then remove lid and reduce heat to medium. Cook for about 15 minutes, until tender. Add beans to pot for final 3 minutes of cook time.
  3. Thinly slice second measure of lemon. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Place chicken on 1-2 lined oven trays and coat with garlic paste and oil. Season with salt and pepper, top with lemon slices and bake for 15-18 minutes (depending on thickness), until cooked through. Rest, covered, before thinly slicing.
  4. Thinly slice leek. Heat oil in a frypan or pot on medium-high heat. Cook leek for 8-10 minutes, until soft. Add leek to a salad bowl, along with first measure of lemon zest and juice, mustard, sour cream and walnuts. Toss to combine and season to taste with salt and pepper. Once potatoes are cook, add to salad bowl and toss.
  5. Plate spinach and top with creamy potato salad and chicken.

Nutritional Information

Energy 1695 kj
405 kcal
Protein 42.6g
Carbohydrate 17.0g
Fat 16.8g