Chimichurri Chicken with Potato Salad

Chimichurri Chicken with Potato Salad

Ready in 35 minutes Serves 2
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 2) on Sunday, January 20, 2019.


Potato Salad

  • 400g potatoes
  • 1 corn cob
  • 1 spring onion
  • 1 cup frozen peas
  • ½ pack baby spinach
  • ½ bunch mint, chopped
  • 2 Tbsp mayo


  • 1 pack chicken breasts
  • ½ pack chimichurri sauce

To Serve

  • 2 tsp chimichurri sauce


  1. Cook potatoes Preheat BBQ hot plate to medium-high (if using). Dice potatoes 3cm. Add to a pot and cover with hot tap water. Cover with a lid and cook on high for 20-25 minutes until just cooked.
  2. Prep and cook veggies Peel corn husk and remove kernels. Thinly slice spring onion. Add corn and peas to pot with potatoes, for the final minute of cook time. Drain, refresh under cold water, drain again and return to pot.
  3. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss with first measure of chimichurri sauce and season.
  4. Cook chicken Heat a drizzle of oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, cook on BBQ. Rest, covered.
  5. Finish salad Add remaining potato salad ingredients to pot with veggies. Fold to combine and season. Thinly slice chicken.

Nutritional Information

Energy 2911 kj
696 kcal
Protein 44.5g
Carbohydrate 48.7g
Fat 34.2g