Paprika Chicken with Potato Wedges
Nutrition per serving
| Calories | 714 kcal |
| Protein | 59.3 g |
| Carbs | 43.8 g |
| Fats | 33.6 g |
| Saturated Fat | 5.1 g |
| Monounsaturated Fat | 21.3 g |
| Polyunsaturated Fat | 3.9 g |
| Sugars | 6.3 g |
| Fiber | 8.9 g |
| Sodium | 169 mg |
Ingredients
| Chicken Breast | |
| Potatoes, white, flesh and skin | |
| Broccoli | |
| Beans, Green French Style | |
| Olive Oil | |
| Sweet Smoked Paprika |
1. Pre-heat the oven to 200 C (390 F).
2. Cut the potatoes into wedges (not too chunky), then place in an ovenproof dish. Drizzle over 1.5 tbsp. of olive oil and sprinkle over a pinch of salt (optional) and pepper. Place in the oven to bake for 45 minutes.
3. Coat the chicken in the paprika and a pinch of salt (optional) and pepper. Drizzle over 0.5 tbsp of olive oil then wrap in foil and place in the oven to bake for 30 minutes.
4. Boil some water in a saucepan. Add the green beans and broccoli and boil for 20 minutes, then drain using a sieve.
5. Serve the chicken on a plate alongside the wedges and vegetables.