LEMON 'N' PEPPER CHICKEN WITH CRISPS & BABY COS SALAD

LEMON 'N' PEPPER CHICKEN WITH CRISPS & BABY COS SALAD

Love chicken and chips? This is our version made seasonal, healthy and of course delicious. Made with free range chicken breasts, waxy desiree potatoes and crisp baby cos to dress with a classic dressing that's just perfect for a quick dinner any night of the week.

30 Minutes. Perfect for the whole family.

Serves 2

Ingredients 

2 x 180 Australian free range chicken breasts (skin on)
2 tablespoons Lemon pepper mix 
400g Desiree potatoes 
1 Baby cos lettuce
2 tablespoons mayonnaise
1 tablespoonsDijon mustard
1 lemon

Preheat oven & cook chicken & potatoes
Preheat oven to 220ºC on fan bake. In a bowl combine chicken, lemon pepper mix and a drizzle of olive oil. Mix well to coat and set aside.

Cut potatoes into 0.5 cm slices. Place in a mixing bowl, lightly oil, season with salt and pepper. Place a single layer of potato slices on a lined bake tray.

Ensure you leave enough space for the chicken or a second bake tray to use. Place potatoes in the oven and cook for 10 minutes.  Add the chicken and cook for a further 15 – 18 minutes until the chicken and crisps are golden.

Make salad
In a bowl combine mayonnaise, juice of the lemon, mustard, a drizzle of olive oil, salt and pepper. Cut lettuce into quarters. Lay lettuce wedges on a plate and drizzle with dressing.

To serve
Place chicken, crisps and lettuce wedges on plate and drizzle with any remaining dressing to finish.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

May 11, 2017 by Timothy Ryder
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