Parmesan Crusted Chicken
with Potato Salad and Lemon Yoghurt Dressing
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 2cm chunks. Cut the zucchini into 1cm discs. Transfer the potato and zucchini to an oven tray lined with baking paper (TIP: make sure you cut them small enough so they cook in time!). Drizzle with olive oil, season with salt and pepper and place in the oven for 20-25 minutes, or until golden and cooked through.
While the potatoes and zucchini are in the oven. Peel and crush the garlic. Zest the lemon to get ¼ tsp (for 2 people)/ ½ tsp (for 4 people). Grate the Parmesan cheese.
In a small bowl, combine garlic, Parmesan cheese, lemon zest and panko bread crumbs. Season with salt and pepper and mix well.
Place the free-range chicken breasts in between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick. Lay the chicken breasts on a second oven tray lined with baking paper and spread over a thin layer of Greek yoghurt (reserve. Press in the Parmesan crust and transfer to the oven to cook for 12-15 minutes, or until the crust is golden and the chicken is cooked through.
While the chicken is in the oven, juice the lemon. In a small bowl, mix together the remaining Greek yoghurt with 1 tbs (for 2 people)/2 tbs (for 4 people) lemon juice and the water (for the dressing). Season with salt and pepper and mix well and set aside for serving. Add the potatoes, zucchini and baby spinach leaves to a large bowl and toss well.
Divide the roast veggie toss between plates and top with the parmesan crusted chicken. Drizzle over the lemon yoghurt dressing. Enjoy!
