Roasted baby spuds & tangy chicken breasts
Serving: 4
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Directions
- Butterfly the chicken by slicing the chicken breasts in half, but not all the way through. Flap open the breast and bash with a meat tenderizer.
- Butterfly the chicken by slicing the chicken breasts in half, but not all the way through. Flap open the breast and bash with a meat tenderizer.
- Spray a griddle pan with a non-stick spray and heat until very hot. Fry the chicken breasts until golden on each side, for about 5 minutes. Preheat the oven to oven 180°C.
- For the garlic roasted potatoes, cut the potatoes in half and rub with the olive oil. Place in an oven dish and roast until golden brown and crispy, for about 45 – 60 minutes.
- Serve the chicken with the potatoes and steamed baby carrots and broccoli.
Ingredients
- 4 skinless chicken breasts
- 15 ml (1 tbsp) olive oil
- Juice and zest of 1 lemon
- 5 ml (1 tsp) crushed garlic
- 5 ml (1 tsp) fresh ginger, grated
- 1 medium chili, seeded and chopped, optional
- 7.50 ml (1 ½ tbsp) fresh herbs such as Rosemary, parsley and thyme work well, chopped
- 2.50 ml (½ tsp) salt and ground pepper
- 8 baby potatoes
- 10 ml (2 tsp) olive oil