Paprika Chicken with Potato Wedges and Salad
Nutrition per serving
| Calories | 542 kcal |
| Protein | 56.4 g |
| Carbs | 42.9 g |
| Fats | 15.8 g |
| Saturated Fat | 2.6 g |
| Monounsaturated Fat | 8.2 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 7.7 g |
| Fiber | 9 g |
| Sodium | 148 mg |
Ingredients
| Chicken Breast | |
| Potatoes, white, flesh and skin | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Olive Oil | |
| Paprika |
1. Pre-heat the oven to 200 C (390 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 the paprika. 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.