Potato and grilled chicken served with baby carrots
Serving: 4.
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Directions
- Preheat the oven to 200° and heat a roasting try for about a minute.
- Mix the olive oil, mustard, parsley, thyme and honey well to combine. Place the potatoes in a mixing bowl and pour over a little of the parsley mixture. Toss so that the potatoes are well combined. Repeat with the carrots.
- Rub the remaining parsley mixture all over the chicken fillets and set aside.
- Remove the tray from the oven and add the potatoes and bake until crispy, for a few minutes.
- Heat a large griddle pan and add a little oil to coat. Add the chicken and cook for about 5 minutes on each side. Drizzle with the remaining dressing.
- Serve the chicken with the potatoes and carrots.
Ingredients
- 20 ml (4 tsp) extra virgin olive oil
- 15 ml (1 tbsp) whole-grain mustard
- 15 ml (1 tbsp) fresh flat-leaf parsley, chopped
- 15 ml (1 tbsp) fresh thyme, leaves only
- 20 ml (4 tsp) running honey
- 12 small potatoes, par boiled
- 500 g (2 punnets) baby carrots,blanched
- 8 skinless and boneless chicken breasts
- Salt and freshly ground black pepper, to taste