400gboneless, skinless chicken thighscut into two or three pieces
½ lemonzest & juice
3cupsbaby spinach or rocket
2cupssmall broccoli floretsblanched
black pepperto taste
2Tbspfresh mintchopped
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