Chicken with Sweet Potato Wedges and Salad
Nutrition per serving
| Calories | 777 kcal |
| Protein | 70.8 g |
| Carbs | 73.6 g |
| Fats | 21.6 g |
| Saturated Fat | 3.5 g |
| Monounsaturated Fat | 11.8 g |
| Polyunsaturated Fat | 2.9 g |
| Sugars | 20.8 g |
| Fiber | 13.8 g |
| Sodium | 309 mg |
Ingredients
| Chicken Breast | |
| Sweet Potato | |
| 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 2 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, then wrap in foil and place in the oven to bake for 35-45 minutes.
4. Serve the chicken and wedges on a plate alongside the lettuce, tomatoes and red onion.
2. Cut the potatoes into wedges and place onto an ovenproof dish. Drizzle over 2 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, then wrap in foil and place in the oven to bake for 35-45 minutes.
4. Serve the chicken and wedges on a plate alongside the lettuce, tomatoes and red onion.