Photo of Grilled chicken with olive dressing and warm potato salad by WW

Grilled chicken with olive dressing and warm potato salad

6
5
3
SmartPoints® value per serving
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 potato

500 g, halved

asparagus

2 bunch(es), cut into thirds

green beans

200 g, halved

skinless chicken breast

450 g, (Buy 2x250g) fat trimmed, halved horizontally

black olives, drained

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.

Start eating better than ever!