Spring chicken with tahini-dressed salad

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

Photographer: Melanie Jenkins

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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

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 564cal

Kilojoules 2360kJ

Protein 36g

Total fat 24g

–Saturated fat 5g

Carbohydrates 29g

–Sugars 29g

Dietary fibre 9g

Sodium 210mg

Calcium 160mg

Iron 4.5mg

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.

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