MUSTARD CHICKEN WITH POTATO & CORN SMASH
PREP + COOK TIME 30 MINUTES SERVES 4
1kg baby new potatoes, pierced
4 x 200g single chicken breast fillets cooking oil spray
1 tablespoon wholegrain mustard 400g can corn kernels,
⅓ cup (80g) sour cream
¼ cup finely chopped fresh chives 60g mixed baby salad leaves 1 lebanese cucumber (130g), sliced into long, thin ribbons
(see cook’s notes)
2 tablespoons lemon juice 1 tablespoon extra virgin olive oil 1 lemon, cut into wedges
1 Boil, steam or microwave potatoes until tender; drain.
2 Meanwhile, spray chicken with cooking oil; cook chicken on a heated grill plate (or grill or barbecue) over medium heat, brushing occasionally with mustard, for 5 minutes each side or until cooked through. Cover chicken; stand for 5 minutes, then slice thickly. 3 Combine potatoes, corn, sour cream and chives in a large bowl; use a potato masher or back of a fork to lightly crush. Season to taste.
4 Place salad leaves, cucumber, lemon juice and olive oil in a large bowl; toss gently.
5 Serve chicken with potato and corn smash, salad and lemon wedges.