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Fennel chicken with apple and potato salad

Fennel chicken with apple and potato salad

4
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Baby potatoes

800 g, halved

Skinless chicken breast

500 g, (2 x 250g) fat trimmed

99% fat-free, plain or natural yoghurt, unsweetened

100 g

Red apple, unpeeled

2 medium, cut into matchsticks

Red onion

1 medium, thinly sliced

Fennel seeds

1 tbs

White wine vinegar

1 tbs

Dijon mustard

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 20-25 minutes or until tender. Drain and leave to cool in a colander.
  2. Meanwhile, cut chicken fillets in half horizontally to make 4 pieces.
  3. Sprinkle chicken all over with fennel and season with salt and pepper. Lightly spray with oil.
  4. Heat a non-stick chargrill pan or frying pan over medium heat and cook chicken for 6-8 minutes each side until cooked through. Transfer chicken to a warm plate, cover with foil and leave to rest for 10 minutes. Cut into slices.
  5. Whisk yoghurt, vinegar and mustard in a large bowl until combined. Season with salt and pepper. Add potatoes, apples and onion and gently toss to coat. Serve with chicken.

Notes

TIP: Instead of fennel seeds, try using a mixture of 1½ teaspoons each of cumin and coriander seeds

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