Who doesn't love baked potatoes? Here, they are not whole, in wedges or slices — they're "fanned." Not only do they look stunning, they also taste great combined with the refreshing avocado salsa and tender chicken breast.
- 🍽main course
- 🍚gluten free
- 💘 Date Night
- 👪Family Meal
- 🥒Let’s go Veggy!
Ingredients 4 Portions
Preheat the oven to 200 °C (392°F) using the conventional oven setting.
Wash the potatoes thoroughly and place between two Asian chopsticks (alternatively: two wooden spoons). Use a sharp knife to cut thin slices into the potato, using the chopsticks to prevent the potatoes being slice all the way through. Brush with some olive oil and season with salt. Bake on a baking tray lined with baking parchment for 30 minutes until nicely browned.
Rinse the chicken breasts, pat dry with paper towel and trim if necessary. Mix 2 tbsp. of olive oil, 1/2 tbsp. of salt and 2 tsp. of Veggy Hot + Spicy mix and use this to marinate the chicken breasts. Heat a little oil in a non-stick pan and fry the chicken breasts for around three minutes on each side.
Peel and finely chop the onion and finely slice the cherry tomatoes. Cut the avocado in half, remove the stone, then use a spoon to carefully remove the flesh and finely dice. Mix everything together with some olive oil and season to taste with the juice of a lime along with salt and pepper.
Rinse and roughly chop the parsley.
Dish the chicken breast up with the hasselback potatoes and the avocado salsa onto a plate, garnish with the parsley and serve.