Ingredients
- 2 tablespoons fresh continental parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh rosemary, chopped
- 1 garlic clove, finely chopped
- 1 lemon, rind finely grated
- 2 tablespoons Extra Virgin Avocado Oil
- 4 (about 550g) chicken thigh fillets, fat trimmed, cut into 2cm pieces
- 500g Perlas potatoes
- 2 cups frozen peas, thawed
- 1/4 cup fresh mint leaves
- 20g finely grated parmesan
- 20g (1/4 cup) Extra Virgin Avocado Oil
- 100g baby spinach leaves
Directions
- Step 1
Combine the parsley, chives, rosemary, garlic, lemon rind and oil in a bowl. Add the chicken and toss to coat. Place in the fridge for 20 minutes to marinate.
- Step 2
Meanwhile, to make the pea pesto potato salad, cook potatoes in a saucepan of boiling water for 12-15 minutes or until tender. Drain. Set aside for 5 minutes to cool slightly. Cut in half. Gently crush potato with a fork and place in a bowl. Cool completely.
- Step 3
Process the peas, mint, parmesan and oil in a food processor until a coarse paste forms. Combine with the potato and the spinach leaves. Season.
- Step 4
Preheat a barbecue grill or chargrill on medium. Thread the chicken onto metal or soaked bamboo skewers and season. Cook, turning, for 4-5 minutes or until chicken is cooked.
- Step 5
Serve the chicken skewers with the pea pesto potato salad.
Serving size: 4
Recipe courtesy of taste.com.au