Easy Seared Chicken & Herby Crushed Potatoes with Tomato Salad & Mustard Mayo
Posted July 2025
A wholesome, calorie-smart dinner featuring savoury-seasoned chicken breast, buttery crushed potatoes infused with fresh herbs, and a crisp tomato-celery salad. Finished with a dollop of mustard mayo for a tangy kick.
Ingredients
- Chicken breast
- Chopped potato
- Chicken-style stock powder
- Savoury seasoning
- Tomato
- Celery
- Mixed salad leaves
- Mustard mayo
- Parsley
- Butter
- Olive oil
- White wine or balsamic vinegar
- Salt & pepper
Method
-
Boil chopped potatoes in salted water until tender, about 12–15 minutes. Drain and return to the pan. Add butter, chicken-style stock powder, and chopped parsley. Toss to coat and lightly crush with a fork. Cover to keep warm.
-
Slice chicken breasts horizontally to create thin steaks. In a bowl, combine savoury seasoning with olive oil and a pinch of pepper. Add chicken and toss to coat.
-
Heat olive oil in a frying pan over medium-high heat. Cook chicken steaks until browned and cooked through, about 3–6 minutes per side. Transfer to a plate and rest for 5 minutes.
-
Slice tomato into wedges and finely chop celery. In a bowl, combine tomato, celery, and mixed salad leaves. Drizzle with vinegar and olive oil, then season with salt and pepper.
-
Slice the rested chicken. Divide crushed potatoes and salad between plates. Top with sliced chicken and serve with mustard mayo on the side.
Nutrition Information (Per Serving)
- Calories: 564 kcal
- Protein: 43.9 g
- Carbohydrates: 36.3 g
- Fat: 25.9 g
- Fibre: 7.3 g
