Greek chicken and potato salad

3

PREP TIME

15 min

TOTAL TIME

30 min

Serves

4

Greek chicken and potato salad

Photo: Roberto Caruso

Mamma Mia, here we go again! This simple, yet fresh tasting dinner is inspired by one of the prettiest places in the Mediterranean.

Ingredients

  • 680 g baby potatoes
  • 1 1/2 tsp salt , divided
  • 4 skinless, boneless chicken breasts
  • 3 tbsp olive oil , divided
  • 2 garlic cloves , minced, divided
  • 1 tsp dried oregano
  • 1/2 red onion , finely chopped (about 3/4 cup)
  • 1 tbsp red wine vinegar
  • 1/2 cup chopped roasted red pepper
  • 1/4 cup coarsely chopped dill
  • 1/4 cup crumbled feta

Instructions

  • Position rack in centre of oven, then preheat broiler. Line a baking sheet with foil.
  • Bring potatoes and 1 tsp salt to boil in a large pot of water. Reduce to medium-high heat and cook until tender, 8 to 10 min.
  • Toss chicken with 1 tbsp oil, remaining 1/2 tsp salt, half of minced garlic and oregano on prepared sheet. Season with pepper (optional). Broil until cooked through and golden-brown, 10 to 12 min.
  • Drain potatoes and set aside. Heat 1tbsp oil in same pot over medium. Add onion and remaining garlic. Cook until softened, about 3 min. Remove from heat and stir in 1 tbsp oil, vinegar, red pepper, dill and olives. Cut potatoes in half and add to pot. Season with pepper.
  • Slice chicken, then divide among plates with potato salad. Sprinkle with feta.

Nutrition (per serving)

  • Calories
  • 534,
  • Protein
  • 59 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 18 g,
  • Fibre
  • 3 g,
  • Sodium
  • 1 mg.

Originally published in the Today’s Parent May/June 2019 issue. Photo by Roberto Caruso.

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