Country Chicken

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1pcs tomato
• 300g chicken breast fillet
• 10g country seasoning
• 30g pepitas
• 130g natural yoghurt
• 15ml olive oil
• 5ml dijon mustard

Method

1. Step 1 — Bake potatoes
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled potatoes and quarter any large ones. Put on the lined tray and bake for 20 mins or until tender.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the tomato. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Combine half the country seasoning and 2 tsp olive oil in a large bowl. Add the chicken and turn to coat.
3. Step 3 — Add tomato
   Lightly squash the potatoes with the base of a cup. Add the tomato, remaining country seasoning and 2 tsp olive oil to the tray, season with salt and pepper and gently toss to combine. Spread in a single layer and bake for 5 mins.
4. Step 4 — Add chicken
   Add the chicken to the tray with the veggies and bake for 7 mins. Scatter with the pepitas (see Make it yours) and bake for a further 3 mins or until the chicken is cooked through and the potatoes are golden.
5. Step 5 — Serve up
   Combine the yoghurt and 1 tsp dijon mustard in a bowl and season with salt and pepper. Divide the chicken, veggies and pepitas among plates and drizzle with the mustard yoghurt. Enjoy!
6. Step 6 — Make it yours
   Baking the pepitas enhances their nutty flavour and makes them extra crunchy. If you'd prefer to leave them raw, simply scatter over the chicken and veggies before serving.

Allergens

Sulfit, Milch