Crispy Chicken and New Potato Salad
- 300g new potatoes, halved
- 2 tbsp olive oil
- 2 chicken breast fillets, skin removed
- 2.5 tbsp dukkah
- 50g wild rocket leaves
- Lemon wedges, to serve
- Boil the potatoes in salted water for 10 mins or until tender. Drain, then toss with 1 tbsp of olive oil and a pinch of sea salt. Rub the chicken breasts with oil and press into the dukkah to coat.
- Add the potatoes and chicken in a single layer to a large heated frying pan, and cook for 12 mins - turning occasionally - until golden and cooked through. Slice the chicken breasts, toss with the rocket and potatoes, and drizzle with a splash of olive oil. Season and serve with lemon wedges for squeezing.
30 mins
2 serving