Nutritious Greek-Style Chicken Breast

Nutrition per serve

Ingredients

• 300g chat potatoes
• 1pcs capsicum
• 30g pitted kalamata olives
• 10g capers
• 1bunch parsley
• 2g dried oregano
• 300g free-range chicken breast fillet
• 50g baby spinach leaves
• 50g feta
• 26ml extra virgin olive oil
• 15ml red or white wine vinegar

Method

1. Step 1 — Cook potatoes
   Quarter the unpeeled potatoes. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 8-10 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the capsicum. Coarsely chop the olives, capers and parsley, including the stems. Put 1 tbs extra virgin olive oil and 3 tsp red wine vinegar in a bowl, season with salt and pepper and whisk to combine.
3. Step 3 — Prep chicken
   CHICKEN BREAST OPTION Combine 1½ tsp dried oregano* and 1 tsp extra virgin olive oil in a bowl and season with salt and pepper. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add to the marinade and turn to coat.
4. Step 4 — Cook chicken
   Heat 2 tsp extra virgin olive oil in a medium frypan over medium-high heat. Cook the capsicum, stirring occasionally, for 4 mins or until softened. Remove from the pan. Heat the pan 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.
5. Step 5 — Combine salad
   Return the capsicum to the same pan and add the potato, olives, capers and dressing. Cook, stirring occasionally, for 3 mins or until the potato begins to colour. Add the spinach and parsley and cook, stirring, for 30 secs or until the spinach is just wilted. Taste, then season with salt and pepper.
6. Step 6 — Slice chicken and serve
   Slice the chicken. Divide the warm potato salad and chicken among plates. Drizzle the chicken with any resting juices and crumble over the feta to serve.

Allergens

Sulphites, Milk