Save on cost but not taste with this delectable char-grilled chicken dinner.
This recipe is best made close to serving.
2 small single (300g) chicken breast fillets
1/2 teaspoon paprika
1 teaspoon vegetable oil
salt and freshly ground black pepper
1kg potatoes, sliced thickly
250g green beans
1/4 cup (75g) mayonnaise
1/3 cup (80g) sour cream
1 clove garlic, crushed
1 tablespoon lemon juice
1/4 teaspoon paprika, extra
4 green onions (green shallots), sliced thinly
2 sticks (150g) celery, sliced thinly
1/4 cup whole mint leaves
1/4 cup whole flat-leaf parsley leaves
1 tablespoon plain yogurt
1 clove garlic, crushed
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons seeded mustard
salt and freshly ground black pepper
Cut chicken breasts in half horizontally. Combine chicken with paprika, oil, salt and pepper in a medium bowl. Stand for 5 minutes.
Meanwhile, boil, steam or microwave potatoes until almost tender. Add beans, cook until potatoes and beans are just tender. Drain.
Cook chicken on a lightly oiled heated grill plate (or grill or barbecue) until browned on both sides and just cooked through.
Combine mayonnaise, sour cream, garlic, juice and extra paprika in a small bowl. Pour mayonnaise mixture over combined potatoes, onions, celery, mint and parsley in a large bowl. Toss to combine; season to taste with salt and pepper.
Serve potato mixture topped with beans and chicken.
Not suitable to freeze.
Vegetables suitable to microwave.
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