Description

This delightful grilled chicken with herb-crushed potatoes and creamy lettuce salad offers a fresh and flavorful meal. Flattened chicken breasts are marinated with lemon zest and thyme, then grilled to perfection. New potatoes are gently crushed and tossed with fresh herbs, peas, and a tangy white wine vinegar dressing. The dish is completed with a crisp mixed leaf salad dressed in a creamy, zesty mustard dressing for a balanced and satisfying plate perfect for a light, healthy lunch or dinner.

Ingredients

Scale

Chicken

2 small chicken breasts, butterflied and flattened until ½ cm thick
2 tsp olive oil
Zest of 1 lemon and juice of ½ lemon
2 tbsp thyme leaves
Salt and pepper, to season

Potatoes & Herbs

300g new potatoes, big ones cut into even-sized chunks
75g fresh or frozen and defrosted peas
40ml olive oil
1 tbsp white wine vinegar
A big handful mint leaves and/or parsley and/or dill
Salt, to taste

Salad & Dressing

1 heaped tsp Dijon mustard
1 tbsp crème fraîche or thick Greek yoghurt
Juice of ½ lemon (from chicken lemon usage)
A pinch of white sugar
2 tbsp olive oil
125g mixed salad leaves (romaine, baby gem, watercress, butterhead, rocket)

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Instructions

Marinate the Chicken: Spread out the butterflied chicken breasts and rub evenly with 2 teaspoons of olive oil. Sprinkle lemon zest and thyme leaves on top, then season lightly with salt and pepper. Cover with clingfilm and refrigerate if preparing in advance to allow flavors to develop.
Cook the Potatoes and Peas: Place the new potatoes in a pan, cover with plenty of cold salted water, and bring to a boil. Cook for 12-15 minutes until tender, adding the peas for the final 3 minutes. Drain well.
Crush the Potatoes: While still warm, gently crush the potatoes to increase their surface area without mashing completely, allowing more flavor absorption.
Prepare Herb Dressing for Potatoes: In a bowl, mix 40ml olive oil, 1 tbsp white wine vinegar, and chopped mint, parsley, and/or dill. Toss in the crushed potatoes and peas, seasoning to taste.
Make the Salad Dressing: Whisk together Dijon mustard, crème fraîche or Greek yoghurt, lemon juice, white sugar, and 2 tablespoons of olive oil in the bottom of a bowl. Season well with salt and pepper.
Assemble the Salad: Place the mixed salad leaves on top of the prepared dressing in the bowl so they are ready to serve.
Grill the Chicken: Heat a grill or grill pan over medium-high heat. Cook the marinated chicken breasts approximately 3-4 minutes per side or until cooked through and nicely charred.
Serve: Plate the grilled chicken breasts, pile the herb-crushed potatoes on top or beside, and serve the creamy dressed salad alongside for a balanced and fresh meal.

Notes

Flattening the chicken breasts helps them cook quickly and evenly on the grill.
Crushing the potatoes rather than mashing them helps absorb the herb dressing better.
Use fresh herbs if possible for the best flavor; frozen herbs defrosted can be used as a substitute.
Can be prepared ahead by marinating the chicken and pre-cooking the potatoes; simply reheat the potatoes in boiling water before serving.
Adjust seasoning and lemon juice in the salad dressing according to taste for balanced acidity and creaminess.