| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 8 Potatoes peeled, chopped (1kg)
- 1 cup Milk warm
- 20 grams Butter
- 1 teaspoon Coriander Ground
- 1 teaspoon Cumin Ground
- ½ teaspoon Paprika
- 1 tablespoon Olive Oil
- 4 Chicken Breast Fillet
- 50 grams Baby Rocket Leaves
- 1 tablespoons Extra Virgin Olive Oil
Avocado Dressing
- 1 Avocado chopped
- 1 Lemon juiced
- 2 teaspoons Horseradish Cream
Ingredients
Avocado Dressing
| |
Instructions
- Cook potato in a large pan of boiling salted water for 15-20 mins until tender. Drain. Return to pan and mash well. Add milk and butter and mash until smooth. Season.
- Meanwhile, mix together coriander, cumin, paprika and 1 tsp olive oil in a bowl. Rub all over chicken breasts. Heat remaining olive oil in a non-stick frying pan on medium. Cook chicken for 4-5 mins each side until cooked through. Rest for 5 mins.
- To make avocado dressing, place avocado, lemon juice and horseradish cream in a blender. Blend until smooth. Transfer to a bowl. Add ¹⁄3 cup of water and stir to combine.
- Divide mashed potato between serving plates. Top with rocket. Thickly slice chicken and arrange over rocket. Spoon over avocado dressing and drizzle with extra virgin olive oil.
Share this Recipe