Smokey Chicken Strips
with Lemon Pepper Potatoes & Cucumber Salad
- Eggs
Ingredients
1 packet
Dijon Mustard
1 packet
Garlic Aioli
(Contains: Eggs)
1 sachet
Lemon Pepper Seasoning
Baby Spinach & Cos Lettuce Mix
660 g
Chicken Breast
2 sachet
All-American Spice Blend
1
Potato
1
Cucumber
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 1cm chunks. Divide the potato between two oven trays lined with baking paper. Sprinkle with the lemon pepper spice blend and the salt and drizzle with olive oil. Toss to coat then roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, thinly slice the cucumber into discs. Cut the chicken breast into 1cm strips.
In a large bowl, combine the chicken strips, 1 1/2 sachets of All-American spice blend and a drizzle of olive oil. Toss well to coat. TIP: The spice blend is a bit peppery, add more or less if you prefer!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the chicken and cook until cooked through, 4-5 minutes. Transfer to a plate and cover to keep warm. Repeat with the remaining chicken.
In a large bowl, combine 2 tbs of olive oil, the honey, balsamic vinegar and Dijon mustard. Season with a pinch of salt and pepper and stir to combine. Add the cos lettuce mix and cucumber and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the smokey chicken strips, lemon pepper potatoes and salad between plates. Serve with the garlic aioli.
