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Portuguese grilled chicken

Name: Portuguese grilled chicken
Cook time: 20 min
Yield: 1
Cuisine: Southern Europe

with pan-fried potatoes and tomato salsa

Ready in around 20 mins

RECIPE FACT:

Portuguese is one of the 10 most spoken languages in the world, with over 250 million Portuguese speakers around the globe.

Nutritional Info:

Energy: 1,710kJ (409kcal)
Protein: 41g
Carbohydate: 22g
Sugars: 8g
Fat, total:19g
Saturated:4g
Sodium:464mg
Contains:Almonds, Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE SALSA AND COS SALAD:
Using half the tomato cut into cubes and place into a small bowl. Using quarter of the cucumber, cut into 1 cm cubes and place in the bowl with the tomato. Season with salt and pepper, drizzle with oil and toss to combine. Place the baby cos leaves into a salad bowl. Just before serving, pour in half the creamy feta dressing, season with salt and toss to combine.
2. TO COOK THE PAN-FRIED POTATOES:
Place a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot, add the steamed potatoes and cook for 7-8 mins until crispy around the edges and cooked through. Season with salt, remove from the pan and cover to keep warm. BBQ method: Heat the flat top side of a BBQ. Once hot add the potatoes, drizzle with oil and cook for 7-8 mins.
3. TO COOK THE PIRI PIRI CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken breast into 3 even pieces. Spray the pan with oil and place back over a medium-high heat. Once hot add the chicken, season with salt and cook for 2-3 mins on each side or until cooked through. Pour in the piri piri sauce, turn to coat the chicken in the sauce and cook for a further 30-60 secs. BBQ method: Grill the chicken pieces on the BBQ for 2-3 mins each side, brushing with the sauce frequently until cooked through.
TO SERVE:
Arrange the cos salad onto a plate. Add the pan-fried potatoes and top with grilled Portuguese chicken. Spoon over the tomato salsa, drizzle with the remaining creamy feta and sprinkle over the toasted almonds.