• Bring a medium saucepan of lightly salted water to the boil.
• Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges.
• Cook potato in the boiling water until easily pierced with a fork, 
12-15 minutes. Drain, transfer to a bowl and set aside.
• Return saucepan to medium-high heat with a drizzle of olive oil and the 
butter. Cook half the garlic, stirring until fragrant, 1 minute.
• Add stock concentrate, the water and a squeeze of lemon juice, then bring 
to the boil. Remove from heat, return potato to the pan and toss to coat.
• Lightly crush potato, then cover to keep warm. 

TIP: Use as much or little lemon juice as you’d like.

• While the potato is cooking, slice chicken breast into thick strips. Combine 
Aussie spice blend, remaining garlic and a drizzle of olive oil in a medium 
bowl. Add chicken strips, tossing to coat.
• Set air fryer to 200°C. Place chicken into the air fryer basket and cook, until 
browned and cooked through (when no longer pink inside), 8-10 minutes
(cook in batches if needed). 

TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook chicken in batches, until browned and cooked 
through (when no longer pink inside), 3-4 minutes each side. Transfer to a plate. 

• Meanwhile, slice capsicum.
• In a large bowl, combine the honey and a drizzle of balsamic vinegar and 
olive oil.
• Add mixed salad leaves and capsicum. Season with salt and pepper to 
taste and toss to combine.

• Divide chicken tenders, crushed lemon potatoes and capsicum salad 
between plates. Spoon any resting juices over the chicken.
• Drizzle garlic aioli over chicken and serve with any remaining lemon 
wedges. Enjoy!