Chicken Thights Fillet w/ Mashed Potato and Mesclun Salad.
Peel and cook a medium size potato.
Trim any fat bits off the chicken fillet.
Cut in half and sprinkle, with sea salt, pepper, finely chopped coriander roots and some garlic to taste.
Spray a non stick frying pan with olive oil and cook fillets on both sides for about 15 minutes
or until done.
Meantime make the potato mash and season with pepper, sea salt and finely chopped Coriander
leaves. (For a creamier option you can add a dash of olive oil & milk or alternatively a dollop of sour cream)
Put the mesclun salad on plate seasoned with balsamic vinegar, olive oil and mixed Italian herbs.
Serve the fillets and mash on the side.
Quick and easy! Enjoy!
Todays Tip: I use the water from washing the vegetables for my indoor plants. If you use tea leaves these also are great for your plants so next time don't put them in the bin!