Fetta Crumbed Chicken with Potato Bravas, Cucumber & Orange Salad
- Prep time: 35 minutes
- Calories: 480
- 450 g of Gourmet Red Potatoes
- 2 of Chicken Breast
- 1 of Red Onion
- 150 g of Cherry Tomatoes
- 1 Small Bunch of Flatleaf Parsley
- 1 of Lebanese Cucumber
- 1 of Orange
- 1 75g Pack of Baby Cos Leaf
- 60 g of Fetta Cheese
- 2 Tsp of Smoked Paprika
- 1⁄2 Tsp of Dried Oregano
- 1 Tbsp of Tomato Paste
- 1 Tsp of chilli Powder
- 1 1⁄2 Tbsp of White Wine Vinegar
Roast Potatoes:Preheat oven to 220°C. Cut potatoes into 2 cm chunks. Toss with oil, salt and pepper on a lined oven tray.
Roast Chicken:Pat chicken dry with paper towel and cut a slit into each breast 3 times. Top with crumbled fetta and oregano, pressing down into the cuts. Place chicken on a lined baking tray. Bake tray of potatoes and tray of chicken 20-25 minutes or until cooked through.
Prepare Tomato Sauce:Peel and thinly slice 3⁄4 of the red onion. Halve cherry tomatoes. Pick and roughly chop parsley leaves, discarding stems. Heat oil in a pan over medium-high heat. Add onion and sauté for 4-5 minutes or until soft. Add tomato paste, smoked paprika, chilli powder, 1 Tbsp vinegar, tomatoes and 1⁄2 cup water. Reduce heat and simmer sauce for 8 minutes.
Make Salad:Slice cucumber lengthways and then into half moons. Peel orange, discard skin and cut into segments. Toss cucumber and orange in a bowl with cos lettuce leaves, 1 Tbsp olive oil and remaining vinegar.
Finish Potato Bravas:Add cooked potatoes and chopped parsley to the tomato sauce, tossing to combine well. Season to taste with salt and pepper.
You Plate It:Slice chicken as desired, and serve with potato bravas and salad. Enjoy!