Ingredients (serves 4)
1 medium orange sweet potato, peeled, sliced
4 medium kipfler potatoes, scrubbed, halved
olive oil cooking spray
2 teaspoons finely grated lemon rind
1/2 teaspoon cracked black pepper
2 tablespoons olive oil
4 (200g each) chicken breast fillets
Capsicum salsa
2 red capsicums
1 cup roasted pecans, chopped
1/2 cup chopped fresh flat-leaf parsley leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 garlic clove, crushed
Method
1. Bring a saucepan of water to the boil over high heat. Add sweet potato and potatoes. Cook for 8 minutes or until just tender. Drain. Pat dry. Place in a bowl.
2. Make capsicum salsa: Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook capsicums, turning occasionally, for 10 minutes or until skin blackens. Place in a snap-lock bag. Stand for 5 minutes. Peel capsicum and discard seeds. Roughly chop flesh. Combine capsicum flesh, pecans, parsley, oil, vinegar and garlic in a bowl.
3. Combine lemon rind, pepper and 1 tablespoon oil in a ceramic baking dish. Add chicken. Turn to coat. Add remaining oil to potato mixture. Toss to coat.
4. Cook chicken and potato mixture for 5 to 6 minutes each side or until cooked through.
5. Serve with salsa.
Source
Super Food Ideas - February 2008, Page 75
Recipe by Cathie Lonnie
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
- Follow RecipesDream
- Follow @us
