Ingredients Jump to Instructions ↓

  1. 1 lemon, zested and juiced

  2. 2 cloves garlic, finely chopped

  3. 1 tablespoon rosemary, finely chopped

  4. 2 tablespoons olive oil

  5. 2 organic chicken breast fillets

  6. 4 small desiree potatoes

  7. 1/3 cup light sour cream

  8. 1 tablespoon mustard (Dijon or wholegrain)

  9. bunch chives, cut into 2cm lengths

  10. sea salt & pepper

Instructions Jump to Ingredients ↑

  1. In a bowl combine the lemon juice, zest, garlic, rosemary and oil. Add the chicken breasts, cover with plastic wrap and refrigerate for 2 hours. Heat a BBQ or char grill pan over low-medium heat, add chicken and cook for 6 minutes on each side or until browned and cooked through.

  2. For the potato salad:

  3. Boil the potatoes in salted water until tender. Cut into chunks. Combine sour cream, mustard, chives and salt & pepper in large bowl. Add potatoes and stir gently to coat in sour cream mixture.

  4. Serve potato salad with a chicken breast and wedge of lemon.


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