Sticky Charred Chicken & Citrus Salad
with Grilled Zucchini & Parsley Crushed Potatoes
- Soy
- Milk
Give Dad the ultimate celebratory feast with succulent chicken coated in a smokey, finger-licking glaze. A vibrant side of flame-kissed greens and zesty citrus cuts through the richness beautifully, while comforting, herb-flecked smashed spuds round out the plate. It's a gourmet pub-style winner that practically guarantees you'll be the favourite child.
Ingredients
2
Potato
1 packet
Parsley
1
Zucchini
1
Orange
1 sachet
Aussie Spice Blend
330 g
Chicken Breast
1 packet
Sweet & Savoury Glaze
(Contains: Soy)
2 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Preheat BBQ to high heat. Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. Cut potato into large chunks. Finely chop parsley.
- Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
- Return saucepan to medium-high heat, add the butter and parsley and cook, stirring, 1 minute.
- Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
- Meanwhile, thinly slice zucchini into strips lengthways.
- Peel and thinly slice orange into wedges.
- In a medium bowl, combine Aussie spice blend and a generous drizzle of olive oil. Add chicken breast and turn to coat. Set aside.
- When the BBQ is hot, add chicken to BBQ grill plate and cook, until charred and cooked through, 3-6 minutes each side. Transfer to a plate.
- Remove chicken from grill. Brush over sweet & savoury glaze and return to grill, turning, until fragrant, 1-2 mins. Transfer to a plate, cover to keep warm.
NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken breast steaks, until browned and cooked through, 3-6 minutes each side.
- In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper.
- When BBQ is hot, grill zucchini and spring onion until charred and tender, 2-4 minutes each side. Transfer to a bowl and allow to cool slightly.
No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini and spring onion until tender, 2-4 minutes each side.
In a medium bowl, combine rocket leaves, charred greens, orange wedges, a drizzle of olive oil and vinegar. Season to taste.
- Slice chicken.
- Divide sticky BBQ chicken, charred greens salad & parsley crushed potatoes between plates. Enjoy!
