Paprika Chicken with Sweet Potato Wedges and Salad
Nutrition per serving
Calories | 786 kcal |
Protein | 71.3 g |
Carbs | 75.4 g |
Fats | 22.1 g |
Saturated Fat | 3.6 g |
Monounsaturated Fat | 11.9 g |
Polyunsaturated Fat | 3.2 g |
Sugars | 21.2 g |
Fiber | 15 g |
Sodium | 312 mg |
Ingredients
Chicken Breast | |
Sweet Potato | |
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 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 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.