Herb & Yoghurt Grilled Chicken with Green Goddess Potato Salad

Roughly chop coriander. In jug combine Greek yoghurt/mayo, Dijon & vinegar, garlic and coriander. Use a stick mixer, blend until smooth and creamy and season to taste with salt and pepper. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Tip! Alternatively, pop it all in a blender and blitz away.

Place the chicken thighs in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Tip! The Dijon/vinegar will help tenderise the chicken, if you have time, allow it to marinate for at least 30 minutes.

Slice the red potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 3 minutes of cooking to blanch. Drain veggies and cool.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Heat a grill pan (or BBQ) on high heat. Place chicken skin side down on the pan, cook on the skin side for 4-5 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 5 minutes or until cooked through.

Tip! Cook this on the BBQ to use one less pan and add some extra flavour!

Thinly slice radish and add to the potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Divide potato salad between plates. Slice chicken as desired and serve on top. Enjoy!

Roughly chop coriander. In jug combine Greek yoghurt/mayo, Dijon & vinegar, garlic and coriander. Use a stick mixer, blend until smooth and creamy and season to taste with salt and pepper. You want a punchy, tangy dressing as the potato and cooked chicken will mellow the flavour.

Tip! Alternatively, pop it all in a blender and blitz away.

Place the chicken thighs in a bowl and marinate with ¹⁄₃ of the dressing being sure to massage it right into the meat. Set aside in the fridge to marinate until ready to cook.

Tip! The Dijon/vinegar will help tenderise the chicken, if you have time, allow it to marinate for at least 30 minutes.

Slice the red potatoes in half (or quarters if quite big) and place in a pot, cover with cold water and add a generous pinch of salt. Bring to boil and simmer until almost tender, about 8 minutes. Meanwhile trim green beans and add them to the potatoes for the last 3 minutes of cooking to blanch. Drain veggies and cool.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Heat a grill pan (or BBQ) on high heat. Place chicken skin side down on the pan, cook on the skin side for 4-5 minutes or until it's a deep golden brown, turn and finish cooking on the other side, basting occasionally with any of the leftover marinade for another 5 minutes or until cooked through.

Tip! Cook this on the BBQ to use one less pan and add some extra flavour!

Thinly slice radish and add to the potatoes and green beans in bowl. Add the remaining dressing and toss gently to combine. Season with salt and pepper to taste. Set aside until ready to serve.

Divide potato salad between plates. Slice chicken as desired and serve on top. Enjoy!