Grilled chicken with olive dressing and warm potato salad
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Simply combine warm potato, asparagus, green beans and fresh red onion. Now drizzle with olive, parsley and lemon dressing and you’ve got a great little salad to go with chicken.
Ingredients
Baby potatoes
500 g, halved
Asparagus
2 bunch(es), cut into thirds
Green string beans
200 g, halved
Skinless chicken breast
450 g, (Buy 2x250g) fat trimmed, halved horizontally
Black olives, drained
⅓ cup(s), (55g) pitted, chopped
Fresh flat-leaf parsley
2 tbs, chopped
Fresh lemon rind
2 tsp, finely grated
Lemon juice
1 tbs
Olive oil
1 tbs
Red onion
½ small, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Steam potato over a saucepan of boiling water for 12 minutes or until tender. Add asparagus and beans for the last 2 minutes of cooking. Drain.
2
Meanwhile, preheat a barbecue or chargrill on medium-high. Lightly spray chicken with oil and cook for 3-4 minutes each side or until cooked through.
3
Combine olive, parsley, lemon rind and juice and olive oil in a small bowl.
4
Combine potato, asparagus, beans, onion and half the olive mixture in a large bowl. Season with salt and pepper. Serve chicken with the potato salad, drizzled with remaining olive dressing.
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