[Perfection Fresh] Crusted Chicken & Creamy Autumn Crisp Grape Salad
with Roasted Potatoes & Dill4.5(19)
Calories
:
407 kcalProtein
:
45.1g proteinDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
2
Potato
1
Grape
1 packet
Dill
330 g
Chicken Breast
1 sachet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- Meanwhile, halve Autumn Crisp grapes.
- Roughly chop dill.
3
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- Evenly spread one-step coater on a plate. Press chicken steaks into coater, turning to coat.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
5
- In a medium bowl, combine grapes, Greek-style yoghurt and dill. Season.
6
- Slice chicken.
- Divide crusted chicken, creamy grape salad and roast potatoes between plates. Enjoy!
