Chicken & Lemon Butter
with Spiced Potato Chunks & Herby Mayo
- Eggs
- Soy
Tender chicken never fails to satisfy! It has all the familiar tastes of home cooking at its finest, plus a buttery lemon sauce and a side of easy roast potatoes which make up the perfect accompaniments to this tasty dinner.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
320 g
Chicken Breast
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Carrot
1 sachet
Kiwi Spice Blend
1
Lemon
2
Radish
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, add Kiwi spice blend, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, grate carrot. Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Place chicken on a plate and sprinkle over garlic & herb seasoning on each side.
• When potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Season chicken on both sides with salt and pepper. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Add the butter, lemon zest and a squeeze of lemon juice and cook until melted, 1-2 minutes. Transfer to a plate. TIP: Chicken is cooked when it is no longer pink inside.
• In a medium bowl, combine mixed salad leaves, carrot, tomato, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide herbed chicken, zesty potato chunks and carrot salad between plates. • Pour any remaining lemon butter sauce from the pan over chicken. • Serve with dill & parsley mayonnaise. Enjoy!
