Grilled Chicken Breast with Salad and Potatoes

 

This grilled chicken breast can also be used for chicken parmigiana which I hope to feature here soon, in sandwiches and toasties and even for chicken Alfredo. For this I served it as is with a simple salad and boiled baby potatoes. Recipe serves 4.

Ingredients:

  • 4 skinless chicken breasts
  • 1/4 cup plain flour
  • salt and pepper
  • 1tbsp olive oil
  • 8 baby potatoes, boiled
  • 1 cup baby spinach and or rocket leaves
  • 1 avocado diced
  • 1/2 cup fresh cherry tomatoes, cut in half
  • 1/2 red capsicum, sliced (not pictured for this recipe we didn't have any)
  • Yellow or green goddess dressing served on the side (you can make your own dressing if you like).

Method:

  1.  In a large pot of boiling water cook baby potatoes for 12-15 minutes or until tender, drain and set aside.
  2. Combine flour, salt and pepper on a plate. Coat chicken breasts with flour mixture making sure to shake off any excess for a light coating.
  3. Heat oil in a pan over medium/high heat and cook breasts until browned on each side and cooked through.
  4. To make the salad toss prepared ingredients in a bowl, dressing can be served on the side or tossed through.
  5. Serve chicken breast with salad and potatoes.

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