Tray Baked Crusted Chicken with Greek Potato Salad

Steps

1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper. Quarter potatoes and cook in pot of boiling water for 10-15 minutes, until potatoes are tender. Drain well and set aside.
2. Pat chicken dry. Add pistachio nut mix to a small bowl with chicken spice mix and combine.
3. Heat a drizzle of oil in a medium fry-pan on high heat. Cook chicken for about 30 seconds each side until just starting to brown (but not cooked through). Place onto prepared tray. Brush chicken lightly with mustard, sprinkle pistachio mix evenly over, pressing down firmly with fingers.
4. Drizzle with a little olive oil and bake for 6-7 minutes, or until chicken is just cooked through. Set aside to rest for a few minutes.
5. While chicken cooks; dice tomato and cucumber 1cm; thinly slice red onion; roughly chop spinach; cut olives in half lengthways and place in a medium bowl with remaining salad ingredients and drizzle with olive oil. Season to taste and toss to combine.
6. To serve, place pistachio crusted chicken on a plate with Greek potato salad and a dollop of red pepper pesto mayo.