When we say ‘quick & easy’, we really mean it, Chef! You will fly through this recipe with its easy-to-follow steps, starting with fluffy boiled baby potatoes, a feta & cucumber salad coated with lemon juice for that refreshing twist, and slices of crumbed chicken breast dolloped with a pre-made creamy red pepper pesto, so you can just pour and savour.
Crumbed Chicken & Red Pepper Dressing
Crumbed Chicken & Red Pepper Dressing
with baby potatoes
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Potatoes
- Creamy Red Pesto
- Crumbed Chicken Breast/s
- Crumbed Chicken Breasts
- Cucumber
- Danish-style Feta
- Lemon Juice
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
BEGIN WITH BABY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 12-15 minutes. Drain, season, and cover. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ZESTY SALAD
In a bowl, combine the salad leaves, the feta, the Cucumber, the lemon juice (to taste) and a drizzle of olive oil. Season and set aside.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
GREAT PLATE, CHEF!
Plate up the soft potatoes. Side with the salad and the sliced chicken. Drizzle the creamy red pesto over the chicken. Dinner is ready!
Baby Potatoes - 250g
Salad Leaves - 20g
Danish-style Feta - 30g
Cucumber - 50g
Lemon Juice - 10ml
Crumbed Chicken Breast/s - 1
Creamy Red Pesto - 60ml
BEGIN WITH BABY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 12-15 minutes. Drain, season, and cover. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
ZESTY SALAD
In a bowl, combine the salad leaves, the feta, the Cucumber, the lemon juice (to taste) and a drizzle of olive oil. Season and set aside.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
GREAT PLATE, CHEF!
Plate up the soft potatoes. Side with the salad and the sliced chicken. Drizzle the creamy red pesto over the chicken. Dinner is ready!
Baby Potatoes - 500g
Salad Leaves - 40g
Danish-style Feta - 60g
Cucumber - 100g
Lemon Juice - 20ml
Crumbed Chicken Breast/s - 2
Creamy Red Pesto - 120ml
BEGIN WITH BABY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ZESTY SALAD
In a bowl, combine the salad leaves, the feta, the Cucumber, the lemon juice (to taste) and a drizzle of olive oil. Season and set aside.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
GREAT PLATE, CHEF!
Plate up the soft potatoes. Side with the salad and the sliced chicken. Drizzle the creamy red pesto over the chicken. Dinner is ready!
Baby Potatoes - 750g
Salad Leaves - 60g
Danish-style Feta - 90g
Cucumber - 150g
Lemon Juice - 30ml
Crumbed Chicken Breasts - 3
Creamy Red Pesto - 180ml
BEGIN WITH BABY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ZESTY SALAD
In a bowl, combine the salad leaves, the feta, the Cucumber, the lemon juice (to taste) and a drizzle of olive oil. Season and set aside.
CRUMBED CHICKEN
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes.
GREAT PLATE, CHEF!
Plate up the soft potatoes. Side with the salad and the sliced chicken. Drizzle the creamy red pesto over the chicken. Dinner is ready!
Baby Potatoes - 1kg
Salad Leaves - 80g
Danish-style Feta - 120g
Cucumber - 200g
Lemon Juice - 40ml
Crumbed Chicken Breasts - 4
Creamy Red Pesto - 240ml
Frequently Asked Questions
What is the preparation time for Crumbed Chicken & Red Pepper Dressing?
The preparation time for Crumbed Chicken & Red Pepper Dressing with baby potatoes is between 15 and 20 minutes.
What is the total time required to make Crumbed Chicken & Red Pepper Dressing with baby potatoes?
The total time required to make Crumbed Chicken & Red Pepper Dressing with baby potatoes is between 20 and 25 minutes.
How many servings does Crumbed Chicken & Red Pepper Dressing provide?
4 servings
What are the main ingredients in Crumbed Chicken & Red Pepper Dressing?
Baby Potatoes, Creamy Red Pesto, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Cucumber, Danish-style Feta, Lemon Juice, Salad Leaves
What is the nutritional information of Crumbed Chicken & Red Pepper Dressing?
Calories: 842, Carbs: 76 grams, Fat: grams, Protein: 41.1 grams, Sugar: 12.5 grams, Salt: 1252 grams
How do I prepare Crumbed Chicken & Red Pepper Dressing?
BEGIN WITH BABY POTATOES: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 12-15 minutes. Drain, season, and cover. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). CRUMBED CHICKEN: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed chicken until browned, 1-2 minutes per side. Remove from the pan, drain on paper towel, and season. Slice just before serving. Alternatively, air fry at 200°C until crispy and warmed through, 3-5 minutes. GREAT PLATE, CHEF!: Plate up the soft potatoes. Side with the salad and the sliced chicken. Drizzle the creamy red pesto over the chicken. Dinner is ready! ZESTY SALAD: In a bowl, combine the salad leaves, the feta, the cucumber, the lemon juice (to taste) and a drizzle of olive oil. Season and set aside.
What should be prepared from my kitchen to make Crumbed Chicken & Red Pepper Dressing?
Baby Potatoes, Creamy Red Pesto, Crumbed Chicken Breast/s, Crumbed Chicken Breasts, Cucumber, Danish-style Feta, Lemon Juice, Salad Leaves
How many calories does Crumbed Chicken & Red Pepper Dressing have?
842 calories
How much fat content does Crumbed Chicken & Red Pepper Dressing have?
grams
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