Grilled summer chicken

Name: Grilled summer chicken
Cook time: 20 min
Yield: 2
Cuisine: Waimea, New Zealand

with sherry vinegar and honey dressed baby spinach, nectarine & feta salad

Ready in around 20 mins

RECIPE FACT:

Nectarines got their name after a Chinese emperor referred to them as “nectar of the gods”.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE POTATOES AND RED ONION:

Cut the red onion into ½ cm slices. Heat a drizzle of oil in a non-stick frying pan over a medium heat. Once hot add the onion slices and the steamed potatoes and cook for 6-8 mins until softened and slightly caramelised. Tip into a salad bowl.
2. TO PREPARE THE NECTARINE:

Find the natural indent of the nectarines, start at the stem and cut the nectarine in half. With your hands, gently twist each side of the nectarine in opposite directions and the nectarine should pull apart into two halves. Remove the stone then thinly slice. Place the nectarine and baby spinach into the salad bowl with the caramelised potato and onion.
3. TO FINISH THE SALAD:

Remove the mint & Italian parsley leaves from the stalk and roughly chop. Add the mint and parsley to the salad bowl then crumble in the feta and pour in the sherry vinegar & honey dressing and toss before serving.
4. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Heat a drizzle of olive oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the chicken and cook for 3-4 mins each side. Remove from the pan then cut each thigh into 3 pieces.
TO SERVE:

Divide the sherry vinegar and honey dressed baby spinach, nectarine & feta salad between plates. Top with chicken then drizzle with pesto dressing.