Chicken- 2 x 300gm Lilydale Free Range Chicken Breast skewers
Kipfler Potatoes- 400gm kipfler potatoes, washed, halved lengthways
- 1 tsp ground coriander
Green Apple Coleslaw- 1 granny smith apple, cored, quartered, cut into matchsticks
- 1/4 green cabbage, finely shredded
- 2 green onions, thinly sliced
- 1 tblsp currants
- 1 tblsp finely shredded mint leaves, keep some mint sprigs aside to serve
- 1 tblsp lemon juice
- 2 tblsp whole egg mayonnaise
| Chicken- Preheat oven to 160° fan forced (180°C conventional). Cook Lilydale Breast Skewers as per instructions on pack. Set chicken aside on a plate covered with foil
Kipfler Potatoes- Preheat a barbecue or char grill pan to medium-high heat. Lightly spray the potatoes with olive oil, sprinkle with ground coriander and season with salt and pepper
- Cook for 10 to 15 minutes, or until charred and cooked through
Green Apple Coleslaw- For the coleslaw, in a medium bowl combine apple, cabbage, onions, currants, mint, lemon juice and mayonnaise. Serve skewers with potatoes and coleslaw, garnished with mint sprigs
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