Fresh and flavoursome, healthy, low-GI carbs from the potato and protein from the chicken with plenty of vitamins.
Grilled Chicken with Creamy Potato Salad and Fresh Apricot Salsa
Fresh and flavoursome, healthy, low-GI carbs from the potato and protein from the chicken with plenty of vitamins.
Calories: 586kcal
Ingredients
Salsa
- 3 apricots diced
- ½ spring onion (green part only) finely sliced
- ½ red capsicum diced
- 1 red chilli finely chopped
- 1 Tbsp fresh mint chopped
- ½ lemon zest & juice
- salt pinch
- 300 g baby potatoes halved
- ¼ cup light mayonnaise
- ¼ cup low-fat plain yoghurt
- 1 Tbsp Dijon mustard
- oil spray
- 400 g boneless, skinless chicken thighs cut into two or three pieces
- ½ lemon zest & juice
- 3 cups baby spinach or rocket
- 2 cups small broccoli florets blanched
- black pepper to taste
- 2 Tbsp fresh mint chopped
Instructions
- In a bowl, combine all salsa ingredients and set aside.
- In a pot full of boiling water, place potatoes, cover and simmer for 10-15 minutes, until tender. Drain and set aside in a large bowl to cool. To make dressing, in a small bowl mix mayonnaise, yoghurt and Dijon mustard.
- Spray a griddle pan or barbecue grill with oil and heat to medium-high. Add chicken thighs and cook, turning, for 8-10 minutes, until cooked through. Squeeze over lemon juice and sprinkle with zest. Remove from heat.
- To the bowl of potatoes, add rocket, broccoli, pepper and mint. Add dressing and mix gently.
- To serve, divide chicken, potato salad and apricot salsa between 2 plates
Notes
From: Bezzant, Niki (2018) Meals For One & Two Healthy Life Media
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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