Chicken Paillard with Rosemary Potatoes Gremolata

Nutrition per serving

Calories430 kcal
Protein41.8 g
Carbs22.1 g
Fats20.8 g
Saturated Fat3.2 g
Monounsaturated Fat12.8 g
Polyunsaturated Fat2.5 g
Sugars1 g
Fiber5.4 g
Sodium110 mg

Ingredients

Chicken Breast
New Potatoes
Dried Rosemary
Parsley
Garlic
Lemon
Olive Oil
Olive Oil
1. Preheat the grill to high.

2. Slice the potatoes in halves.

3. Peel/finely dice the garlic.

4. Coarsely chop the parsley.

5. Butterfly chicken

6. Cook the potatoes in lightly salted boiling water for about 10 minutes until tender.

7. To make the gremolata, in a small bowl, mix the garlic with a tbsp of parsley, a pinch of lemon zest, ½ a tsp of lemon juice, ½ a tbsp of olive oil and a pinch of salt and pepper.

8. Lightly coat the chicken breast in a tsp of olive oil, a squeeze of lemon juice and sprinkle over a pinch of salt and pepper. Place under the grill near the heat and cook for 4-5 minutes on each side until cooked through/no longer pink in the middle.

9. Once the potatoes have cooked, drain in a sieve and run them under cold running water and set aside to drain for a minute.

10. In a pan, heat a tsp of olive oil over high heat, slightly break up the potatoes with a wooden spoon and add to the pan. Sprinkle over the rosemary. Cook for a couple minutes until golden and crispy.