Grilled chicken with tahini salad
Please log in to save or rate. Serves: 1Time to make: 25 mins
Total cost: $3.75 / $3.75 per serve
(at time of publication)
- 3 new potatoes (about 75g)
- 2–3 mint sprigs
- olive-oil spray
- 120g skinless chicken thigh fillets
- Tahini salad
- 1 tablespoon tahini (See tip)
- 2 tablespoons lemon juice
- 1 small apple, grated
- 1 small carrot, grated
- 1 shallot, chopped
- 2–3 canned baby beetroots, chopped
- 1 tablespoon sultanas
- 2 teaspoons chopped pistachios
Nutritional information (per serve)
Instructions
Step 1 Set a medium saucepan of water over high heat. Add new potatoes with one of the mint sprigs; bring to the boil. Cook for 8–10 minutes, or until potatoes are tender. Drain potatoes and return to saucepan. Cover pan and set aside.
Step 2 Meanwhile, make tahini salad: Place all ingredients in a medium salad bowl with remaining mint sprigs, season with cracked black pepper and toss well.
Step 3 Spray a small non-stick frying pan with olive oil and set over high heat. Add chicken fillets to pan and cook, turning once, for 3–4 minutes, or until golden and cooked through. Remove chicken from frying pan, cover and leave to rest for a few minutes.
Step 4 Cut reserved potatoes in half. Shred chicken roughly and serve with tahini salad and potato.
HFG tip
Find tahini in the health-food aisle of the supermarket.
About this recipe
Sign up