Pan-Fried Chicken and Lemon Potatoes

Nutrition per serve

Ingredients

• 1pcs potato
• 2clov garlic
• 1pcs lemon
• 1pcs tomato
• 1pcs Lebanese cucumber
• 300g chicken breast fillet
• 50g feta
• 30ml olive oil
• 10ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into 1cm-thick wedges. Crush or finely chop 2 garlic cloves. Finely grate the lemon zest, then cut into wedges.
2. Step 2 — Roast potato
   Put the potato and half the lemon wedges on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20-22 mins until golden and tender.
3. Step 3 — Marinate chicken
   Meanwhile, cut the tomato into 2cm chunks. Halve the cucumber lengthwise and cut into 1cm chunks. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Put the chicken, garlic, lemon zest and 2 tsp olive oil in a bowl, season with salt and pepper and turn to coat (see Make it yours).
4. Step 4 — Pan-fry chicken
   Heat a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove from the pan. Put 1 tbs olive oil and 2 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk to combine.
5. Step 5 — Serve up
   Add the tomato and cucumber to the dressing and toss to combine. Crumble over the feta. Squeeze the roasted lemon wedges over the potato. Divide the chicken, potato and salad among plates. Serve with the remaining lemon wedges to squeeze over. Enjoy!
6. Step 6 — Make it yours
   If you like a touch of sweetness, add 1 tsp honey to the chicken marinade.

Allergens

Sulfit, Milch