Herbed Chicken with Spanish Potato Salad

Steps

1. Cook potatoes Pat potatoes dry, place on a lined oven tray, in a single layer. Drizzle with oil and season. Bake on middle rack for about 20 minutes, until tender. Turn once during cooking. Turn oven to high grill. Grill potatoes for about 5 minutes, until golden and crispy.
2. Prep veggies Peel courgette into ribbons and place in a large bowl with spinach and roasted capsicum. Keep veggies separate for fussier little foodies.
3. Prep chicken Pat chicken dry and season. Toss in a medium bowl with oregano and a drizzle of olive oil. Leave some chicken plain for little foodies.
4. Cook chicken Heat a drizzle of oil in a large fry-pan, on medium-high heat. Cook chicken for 5-6 minutes each side, or until cooked through. Set aside, covered, to rest. Slice thickly and toss back through resting juices.
5. Finish potato salad When potatoes have finished cooking, add to bowl with courgette, spinach and capsicum. Toss through Spanish aioli, vinegar and sweet chilli sauce. Season to taste.
6. Serve potato salad topped with herbed chicken.