YouFoodz Inspired Lemon Pepper Chicken

Equipment

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Ingredients

• 500g skinless chicken breasts
• 1/4 cup olive oil
• 1/4 cup lemon juice plus the zest of the lemons
• 4 garlic cloves, crushed
• 1 tsp apple cider vinegar
• 1 tbsp fresh ginger, grated
• 2 tsp oregano
• 2 tsp chilli flakes
• 1/2 tsp Himalayan salt
• Pepper, to taste
• 800g baby potatoes, scrubbed
• Juice and zest of 1/2 a lemon
• 1/2 tsp Himalayan salt
• 1 tsp wholegrain mustard
• 1/2 tsp dijon mustard
• 1 tsp honey
• 3 tbsp olive oil
• 1/4 small red onion, highly sliced
• 1/4 cup sun-dried tomatoes, roughly chopped
• 3 tbsp flat-leaf parsley, roughly chopped
• 3 tbsp chives, roughly chopped

Directions

1

Using paper towel, pat dry the chicken breasts. Place the chicken in between baking paper and using a rolling pin or meat hammer, pound to make the pieces even.

2

In a container, combine the olive oil, lemon juice and zest, garlic, ginger, oregano, chilli, salt and pepper.

3

Add the chicken and toss well to combine. Cover with a lid and place in the fridge for 30-45 mins to marinade (no more otherwise the chicken will be tough).

4

Meanwhile, place the potatoes in a large saucepan. Cover with water and bring to a boil with the lid on. Cook for 12-15 minutes or until tender.

5

Drain the potatoes and allow to cool for approx. 10 minutes.

6

To make the dressing, add the lemon juice, zest, salt, mustard, honey and olive oil into a jar. Shake well until combined.

7

Cut the cooled potatoes in half. Place them in a bowl and pour over the dressing.

8

Add the onion, sun-dried tomatoes and chopped herbs. Toss well until potatoes are coated.

9

Preheat the grill or a pan to medium-high heat. Add the chicken and grill on each side for about 5-7 minutes. You can baste with the remaining marinade when turning. Remove chicken when cookED and discard any leftover marinade.

10

Slice the chicken breasts and serve with the potato salad.