Name: Chicken with sugar snap peas and potato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 skinless, boneless chicken breasts; 1 tablespoon extra virgin olive oil; 1 kilogram small chat potatoes; 500 gram sugar snap peas; 4 cup baby rocket; Dressing; 2 tablespoon freshly squeezed lemon juice; 2 small garlic cloves, finely chopped; 1/2 cup (125ml) extra virgin olive oil

Ingredients

4 skinless, boneless chicken breasts

1 tablespoon extra virgin olive oil

1 kilogram small chat potatoes

500 gram sugar snap peas

4 cup baby rocket

Dressing

2 tablespoon freshly squeezed lemon juice

2 small garlic cloves, finely chopped

1/2 cup (125ml) extra virgin olive oil

Method

1.Preheat a chargrill on high. Place chicken breasts in a plastic bag and pound until 1cm thick. Season with salt and pepper and brush with olive oil. Set aside.

2.Cut potatoes in half and cook in salted water for 10 minutes, until just tender. Add sugar snap peas for last 3 minutes of cooking. Drain and refresh under cold water.

3.Make dressing by whisking lemon juice, garlic and a good pinch of salt in a bowl until salt dissolves. Add oil in a thin stream, whisking constantly, until mixture thickens. Check seasoning, then set aside.

4.Chargrill chicken for about 3 minutes each side, until golden. Cool.

5.Combine potatoes, sugar snap peas and rocket in a large bowl with half of dressing and toss well. Cut chicken into pieces and arrange on top. Drizzle with remaining dressing and serve.

Nicola potatoes are delicious in this dish. Chicken may also be baked or barbecued.
Note

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Ingredients

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