Easy Pan-Fried Seasoned Chicken

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1clove garlic
• 1pcs Lebanese cucumber
• 1pcs spring onion
• 5g country seasoning
• 300g free-range chicken breast fillet
• 50g smoked cheddar
• 50g baby spinach leaves
• 15ml olive oil
• 15ml extra virgin olive oil
• 15ml white wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the unpeeled sweet potatoes. Crush or finely chop the garlic.
2. Step 2 — Roast sweet potato
   Combine half the garlic and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the sweet potato and toss to coat. Put the sweet potato on the lined tray. Roast for 15-20 mins until golden and tender.
3. Step 3 — Make cucumber dressing
   Meanwhile, combine 1 tbs extra virgin olive oil, 3 tsp white wine vinegar and 1 tsp honey in a large bowl and season with salt and pepper. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then finely chop. Thinly slice the spring onion. Add the cucumber and spring onion to the dressing and stir to combine.
4. Step 4 — Prep chicken
   Combine the country seasoning, remaining garlic and 2 tsp olive oil in a shallow dish. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the oil mixture and turn to coat.
5. Step 5 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins.
6. Step 6 — Melt cheese and serve
   Finely grate the cheese over the sweet potato. Roast for a further 3-4 mins until the cheese is melted and golden. Add the spinach to the cucumber dressing and toss to combine. Divide the chicken, sweet potato and spinach salad among plates and drizzle the chicken with any resting juices to serve.

Allergens

Sulphites, Milk