Spring chicken with tahini-dressed salad
Nutrition Info.(per serve)
4 (100g) baby potatoes
2-3 sprigs mint
140g skinless chicken thighs
1 tablespoon tahini
2 tablespoons lemon juice
1 small apple, grated
1 small carrot, grated
1 spring onion, chopped
1 (50g) beetrootbeetsX from a can, chopped or 1/3 cup grated raw beetrootbeetsX
1 tablespoon sultanasgolden raisinsX
2 teaspoons pistachio nuts, chopped or crushed
Total fat 24g
Saturated fat 5g
Dietary fibre 9g
1 Place potatoes on to boil with 1 mint sprig. Mix salad ingredients together with remaining mint. Season with pepper.
2 Heat a non-stick pan with oil spray. Once hot add chicken. Cook for 3-4 minutes, turning once, or until evenly golden and cooked through. Set aside to rest for a few minutes.
3 Drain potatoes. Serve chicken, sliced on the coleslaw with potatoes.