Spring chicken with tahini-dressed salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

See favs

This dairy-free dish is served with a tahini dressed salad that is sweet, savoury, tangy, and minty - the perfect accompaniment to the chicken and potatoes.

Serves: 1

Time to make: 25 mins

Ingredients

More weights & measures

4 (100g) baby potatoes
2-3 sprigs mint
spray oil
140g skinless chicken thighs
Salad
1 tablespoon tahini
2 tablespoons lemon juice
1 small apple, grated
1 small carrot, grated
1 spring onion, chopped
1 (50g) beetrootbeetsX from a can, chopped or ⅓ cup grated raw beetrootbeetsX
1 tablespoon sultanasgolden raisinsX
2 teaspoons pistachio nuts, chopped or crushed

Instructions

Stay Awake

1 Place potatoes on to boil with 1 mint sprig. Mix salad ingredients together with remaining mint. Season with pepper.

2 Heat a non-stick pan with oil spray. Once hot add chicken. Cook for 3-4 minutes, turning once, or until evenly golden and cooked through. Set aside to rest for a few minutes.

3 Drain potatoes. Serve chicken, sliced on the salad with potatoes.

Nutrition Info (per serve)

Calories 564 cal

Kilojoules 2360 kJ

Protein 36 g

Total fat 24 g

Saturated fat 5 g

Carbohydrates 29 g

Sugar 29 g

Dietary fibre 9 g

Sodium 210 mg

Calcium 160 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT