Lemon Baked Chicken with Herb Potato Salad

Lemon Baked Chicken with Herb Potato Salad

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 30, 2018.

Ingredients

Salad

  • 400g baby potatoes
  • 2 spring onions
  • ½ pack herb aioli
  • ½ bunch parsley

Chicken

  • 1 pack chicken breasts
  • 2 Tbsp mayonnaise ˆ
  • ½ cup panko breadcrumbs
  • 1 pack chicken spice
  • ½ bunch parsley

Salsa

  • ½ pack baby spinach *
  • ½ punnet cherry tomatoes *
  • ¼ red onion
  • Juice of ½ lemon *

Steps

  1. Cook potatoes Preheat oven to 220°C. Dice potatoes 3cm, add to a small pot and cover with hot tap water. Cook on high heat for about 25 minutes with the lid on, until very soft. Drain well and return to pot to cool for about 5 minutes. Thinly slice spring onions. When potatoes are slightly cooled, toss with remaining salad ingredients. Season.
  2. Prep chicken & salsa Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Lay chicken on a lined oven tray. Finely chop spinach, quarter cherry tomatoes and finely dice onion.
  3. Spread mayonnaise evenly over chicken pieces. Combine breadcrumbs, chicken spice, second measure of parsley and a pinch of salt in a bowl. Sprinkle evenly over chicken and press down lightly to ensure its sticks.
  4. Cook chicken Place chicken in oven and bake for 8-10 minutes (depending on thickness) until crust is golden, and chicken is cooked through. Lightly toss all salsa ingredients together in a bowl with a drizzle of olive oil. Season to taste.
  5. Serve herb potato salad topped with chicken. Serve salsa on the side.

Nutritional Information

Energy 3061 kj
732 kcal
Protein 40.0g
Carbohydrate 50.0g
Fat 45.3g