Macadamia-crusted chicken with potato salad

The addition of mustard really lifts this dairy-free chicken recipe to the next level. It's also FODMAP friendly.

Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

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Preheat oven to 200°C. In a food processor, place macadamia nuts and pulse until chopped, taking care not to grind to a powder. Transfer to a bowl and stir in half the chives.
Line a large baking tray with baking paper. Place chicken on the tray. Spread mustard over each chicken breast then press macadamia mixture over top of the mustard. Bake chicken for 25 minutes, or until golden and cooked through. Slice widthways.
Meanwhile, boil potatoes in a medium saucepan of enough water to cover them for 10–12 minutes, or until tender, adding peas for the last minute of cooking time. Drain. Refresh under cold water.
In a large bowl, whisk olive oil, lemon juice and cumin seeds. Halve potatoes and place in a bowl with peas, pumpkin and poppy seeds, spinach and remaining chives. Toss gently. Serve sliced chicken with potato salad.

Make it gluten free: Check mustard is gluten free.

Make it low FODMAP: Swap peas for green beans and check Dijon mustard does not include onion or garlic.

Calories 519 cal

Kilojoules 2170 kJ

Protein 38 g

Total fat 26 g

Saturated fat 4 g

Carbohydrates 30 g

Sugar 2 g

Dietary fibre 8 g

Sodium 180 mg

Calcium 90 mg

Iron 5.5 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.