Butterflied Chicken with Feta, Leek and Minted Potatoes

Nutrition per serving

Calories690 kcal
Protein47.3 g
Carbs48.4 g
Fats35.1 g
Saturated Fat17.1 g
Monounsaturated Fat12.9 g
Polyunsaturated Fat2.3 g
Sugars7.4 g
Fiber6 g
Sodium997 mg

Ingredients

New Potatoes
Leeks, (bulb and lower leaf-portion)
Feta Cheese
Fresh Mint Leaves
Olive Oil
Chicken Breast
1. Preheat the grill to high

2. Chop the potatoes into quarters

3. Remove the root/upper green leafy part of the leek. Slice in half lengthways, then finely slice widthways.

4. Very finely chop the mint

5. Cook the potatoes in a pot of lightly salted boiling water for about 10 minutes until tender

6. In a pan, heat ½ a tbsp of olive oil over medium heat. Add the leeks and gently cook for about 5-6 minutes until softened. Remove the pan from heat to cool down the leeks.

7. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side, then open it like a book. Lightly coat the chicken on both sides with a little olive oil and sprinkle over a pinch of salt and pepper. Place the chicken onto a baking tray and cook near the top of the grill for about 5 minutes on each side.

8. Meanwhile, crumble the feta into the cooled down leeks with a pinch of salt and pepper and gently stir to combine.

9. Evenly spread the leek/feta mixture over the chicken and cook for a final 1-2 minutes under the grill until golden.

10. Drain the cooked potatoes and return them to the pot with a little olive oil, the chopped mint, salt and pepper and gently toss to coat.

11. Serve the chicken with the potatoes on the side.