4 x 150 g chicken breast fillets
⅓ cup fresh oregano leaves
1 tbsp fresh thyme leaves
1 tbsp wholegrain mustard
2 tbsp extra virgin olive oil
800 g baby red potatoes, quartered
1 cup finely grated Parmesan
250 g punnet cherry tomatoes, halved
2 cucumbers, peeled into ribbons
80 g fresh baby spinach leaves
2 tbsp balsamic vinegar
- Cut each chicken breast horizontally in half through the side to give two thin pieces. Season with salt and pepper. Combine with herbs, mustard and half the oil.
- Boil or microwave potatoes until tender. Drain. Transfer to a medium bowl. Toss with remaining oil, parmesan and salt and pepper. Cover to keep warm.
- Heat an oiled grill plate over a medium to high heat. Add chicken in two batches. Cook for about 2 to 3 minutes on each side, or until cooked.
- Serve chicken with potatoes, tomatoes, cucumbers and spinach. Drizzle vinegar over salad.