Chicken with Potato Wedges and Salad
Nutrition per serving
Calories | 526 kcal |
Protein | 55.6 g |
Carbs | 39.7 g |
Fats | 15.4 g |
Saturated Fat | 2.6 g |
Monounsaturated Fat | 8.1 g |
Polyunsaturated Fat | 2.1 g |
Sugars | 6.4 g |
Fiber | 7.3 g |
Sodium | 143 mg |
Ingredients
Chicken Breast | |
Potatoes, white, flesh and skin | |
Romaine Lettuce | |
Tomatoes, Red, Ripe | |
Red Onion | |
Olive Oil |
1. Pre-heat the oven to 200 C (392 F)
2. Cut the potatoes into wedges and place onto an ovenproof dish. Drizzle over 1 tsp of olive oil and place in the oven to bake for 50 minutes to 1 hour.
3. Coat the chicken in 1 tsp of olive oil and season with a little black pepper. Wrap in foil and place in the oven to bake for 35 minutes.
4. Serve the chicken and wedges on a plate alongside the lettuce, tomatoes and red onion.