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Herb crusted chicken with a creamy potato salad
heartfoundation.org.au|Helpline 13 11 12

Herb crusted chicken with a creamy potato salad

15 minutes (5 minutes)
Serves 4

Herb crusted chicken:

  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 garlic cloves, minced
  • Olive oil spray
  • 400g lean chicken breasts, halved horizontally

Potato Salad:

  • 600g baby potatoes
  • 1 tablespoon olive oil
  • 150g marinated red capsicum
  • 1 tablespoon capers
  • 1/4 cup reduced fat Greek yoghurt
  • 1/4 cup light sour cream
  • 2 tablespoon lemon juice
  • 1/3 cup parsley, finely chopped
  • 150g baby spinach, roughly chopped
  1. Whisk together lemon juice, olive oil, Dijon mustard, rosemary, garlic in a casserole dish. Add chicken and turn to coat.
  2. Place potatoes into a microwave-safe dish and microwave at full power for 8-10 minutes or until cooked through. Set aside.
  3. While potatoes are cooking, spray a large pan or non-stick frying pan with olive oil and heat over medium-high heat. Cook chicken 5-6 minutes each side, or until golden and just cooked through. Set aside.
  4. For potato salad dressing, combine red capsicum, capers, yoghurts, sour cream, lemon juice, parsley in a small bowl.
  5. Arrange potatoes, spinach on a serving platter and drizzle over the yoghurt dressing. Serve potato salad with chicken breast.

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