Paprika & Lemon Chicken with Potato SaladJune 23, 2014
Zesty and full of flavour, this chicken dish is deliciously sweet while tantalizingly naughty.
Ingredients for two people
|1 tsp||sweet paprika|
|1||lemon, zested & juiced|
|350 g||chicken breast fillets|
|400 g||potatoes, washed & quartered|
|100 g||green beans, top & tailed|
|1||red onion, sliced|
|1 small handful||mint, finely chopped|
|1 tsp||red wine vinegar|
For the chicken
Mix the paprika, lemon zest and juice, and the olive oil together with salt and pepper. Rub the marinade into the chicken fillets and set aside while you prepare the salad.
Heat a pan to medium-high heat and cook the chicken for 4-5 minutes per side, The cooking time will depend on the thickness of the chicken (it’s really not good raw!).
For the salad
Meanwhile bring a full pot of salted water to the boil and put in the potatoes, boil for 13 minutes or until soft when you pierce them with a fork. Add the beans to the water and cook together for 2 minutes, drain and place in a bowl. Add some oil, the red onion, mint, and vinegar and toss to combine.
Once the chicken is cooked through serve with the potato salad.
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