Chicken & Crushed Lemon Potatoes
with Honey-Balsamic Veggie Salad
- Eggs
- Milk
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the potatoes spiked with citrus, this dish features everything we're addicted to!
Ingredients
1
Capsicum
330 g
Chicken Thigh
1 sachet
Vegetable Stock Pot
1 packet
Garlic Aioli
(Contains: Eggs)
2
Garlic
1
Lemon
1 packet
Mixed Salad Leaves
2
Potato
1 sachet
Aussie Spice Blend
1
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
15 g
butter
(Contains: Milk)
1 tbs
water
½ tsp
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, transfer to a bowl and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic, stirring until fragrant, 1 minute. • Add stock concentrate, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm. TIP: Use as much or little lemon juice as you'd like
• While the potato is cooking, combine Aussie spice blend, remaining garlic and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice capsicum. Halve snacking tomatoes. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves, tomatoes and capsicum. Toss to combine.
• Divide chicken, crushed lemon potatoes and capsicum salad between plates. Spoon any resting juices over the chicken. • Drizzle garlic aioli over chicken and serve with any remaining lemon wedges. Enjoy!
