Grilled chicken with olive dressing and warm potato salad
500 g, halved
2 bunch(es), cut into thirds
200 g, halved
Skinless chicken breast
450 g, (Buy 2x250g) fat trimmed, halved horizontally
⅓ cup(s), (55g) pitted, chopped
Fresh flat-leaf parsley
2 tbs, chopped
Fresh lemon rind
2 tsp, finely grated
½ small, thinly sliced
1 x 3 second spray(s)
- 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.
- 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.
- Combine olive, parsley, lemon rind and juice and olive oil in a small bowl.
- 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.