Fennel chicken with apple and potato salad
1
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Baby potatoes
800 g, halved
Skinless chicken breast
500 g, (2 x 250g) fat trimmed
99% fat-free, plain or natural yoghurt, unsweetened
100 g
Red apple, unpeeled
2 medium, cut into matchsticks
Red onion
1 medium, thinly sliced
Fennel seeds
1 tbs
White wine vinegar
1 tbs
Dijon mustard
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 20-25 minutes or until tender. Drain and leave to cool in a colander.
2
Meanwhile, cut chicken fillets in half horizontally to make 4 pieces.
3
Sprinkle chicken all over with fennel and season with salt and pepper. Lightly spray with oil.
4
Heat a non-stick chargrill pan or frying pan over medium heat and cook chicken for 6-8 minutes each side until cooked through. Transfer chicken to a warm plate, cover with foil and leave to rest for 10 minutes. Cut into slices.
5
Whisk yoghurt, vinegar and mustard in a large bowl until combined. Season with salt and pepper. Add potatoes, apples and onion and gently toss to coat. Serve with chicken.
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