Garlic and Herb Chicken with Potato Wedges and Salad
Nutrition per serving
Calories | 747 kcal |
Protein | 75.5 g |
Carbs | 59.6 g |
Fats | 22.2 g |
Saturated Fat | 3.7 g |
Monounsaturated Fat | 11.9 g |
Polyunsaturated Fat | 3.1 g |
Sugars | 10.8 g |
Fiber | 11.6 g |
Sodium | 200 mg |
Ingredients
Chicken Breast | |
Potatoes, white, flesh and skin | |
Romaine Lettuce | |
Tomatoes, Red, Ripe | |
Red Onion | |
Olive Oil | |
Mixed Herbs | |
Granulated garlic |
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, the garlic and herbs. 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.