Punchy Spiced Chicken & Roast Potato Salad with Picklenaise

Punchy Spiced Chicken & Roast Potato Salad with Picklenaise

Ready in 35 minutes • Serves 2
This dish most recently appeared in Bargain Box (3 Nights For 2) on Sunday, October 20, 2024.
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Look no further - for a nutritious meal that's easy to pull together and big on flavours! We've got juicy chicken breast seasoned coated in our hand-crafted irresistible spice mix, with a veggie-packed roasted potato salad tossed through mustard vinaigrette. This one will hit all the right notes.

Ingredients

Potato Salad

  • 400g potatoes, diced 2cm
  • 1 capsicum, diced 2cm
  • 1 tomato, diced 2cm
  • 1 drizzle of oil
  • 50g baby spinach
  • 1 tsp wholegrain mustard
  • 1 drizzle of olive oil
  • 1 tsp vinegar

Chicken

  • 300g free range chicken breast, cut into steaks
  • 1 pack Tuscan stock blend
  • 1/8 tsp garlic chilli blend, optional
  • 1 drizzle of oil

To Serve

  • 50g picklenaise

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Dice potatoes and capsicum 2cm. Dice tomato 2cm and set aside. Toss potatoes on a lined oven tray with oil. Season with salt and pepper. Roast for 20 mins. Add capsicum and roast a further 10 mins, until golden and tender.
  2. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season with a pinch of salt, measure of spices and garlic chilli blend. Heat oil in a frypan on medium-high heat. Cook chicken for 3-5 mins, each side, until cooked through. Rest for a few mins. Slice before serving.
  3. When potatoes and capsicum are cooked, add to a bowl. Toss through tomato, spinach, mustard, olive oil and vinegar. Season to taste with salt and pepper.
  4. Plate potato salad topped with chicken and picklenaise. Enjoy!

Nutritional Information

Energy 2141 kj
512 kcal
Protein 40.0g
Carbohydrate 30.9g
Fat 23.9g