Vinaigrette Chicken With Tomatoes, Spinach And Potatoes (G-F)

Prep:

1. cut potatoes into quarters
2. wash and quarter cherry tomatoes
3. wash and chop parsley
4. wash baby spinach
5. wash and thinly slice Lebanese cucumber

Method:

1. Boil potatoes in a little salted water for 4-5 minutes until tender. Drain well. Pat dry.
2. To make vinaigrette, combine oil (1 tsp/P), vinegar, mustard, salt & pepper in a cup.
3. Cut each chicken breast horizontally in half to give two thin schnitzel-style pieces. Pour a little of the vinaigrette over the chicken. Stand for 5 minutes to marinate.
4. Combine tomatoes and parsley with remaining vinaigrette.
5. Heat oil (1 tbsp/P) in a extra large non-stick frying pan over a medium to high heat. Add potatoes. Cook, turning occasionally, for about 5 to 8 minutes, or until browned and crispy.
6. Meanwhile, cook chicken on an oiled grill plate over a medium to high heat for about 2 to 3 minutes on each side, or until cooked.
7. Toss potatoes with spinach and cucumber. Top with chicken and tomatoes.