Healthy eating doesn’t have to be boring! We’ve taken this chicken shop favourite and made it lean, mean and delicious with grilled free range chicken breasts and a veggie packed warm potato salad

30 Minutes. Who doesn't love Piri Piri chicken!

Serves 2.


2 x 180g free range chicken breasts
1 tablespoon piri piri spice
400g chat potatoes
1 brown onion
50g green beans
1 red capsicum
2 sprigs parsley
1 lemon

Marinate chicken
In a bowl, combine chicken, piri piri spice, a good drizzle of olive oil, salt and pepper. Mix well to coat and set aside.

Prepare veg
Bring a pot of salted water to the boil. Quarter the potatoes and place in the water. Once boiling, cook for 10 - 12 minutes, drain and set aside. Deseed and slice the capsicum into 0.5cm strips. Top and tail the beans. Finely slice the onion and parsley. Bring a large fry pan to a medium to high heat with a drizzle of olive oil. Sauté the onions, capsicum and beans for 4 - 5 minutes. Add a splash of water and cooked potatoes to the pan. Season with salt and pepper and cook for 3 - 4 minutes. Add the finely chopped parsley, a drizzle of olive oil, juice of HALF the lemon and toss to combine.

Cook chicken
While the potatoes are cooking, heat a non-stick fry pan or grill pan to a medium high heat. Cook chicken for 8 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes.

To serve
Plate chicken with potatoes and finish with a squeeze of the remaining lemon over the top.

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.

October 19, 2016 by Timothy Ryder
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