Double the Chicken and Crispy Potatoes

with Smoky Aioli and Garden Salad

⏱ 30-40 minutesMeatServes 2

No added wheatFamily-friendlyHigh protein3+ veg serves

Nutrition per serve

805 kcal

Calories

75.7 g

Protein

35.3 g

Fat

41.6 g

Carbs

6.9 g

Fiber

Step 1 — Start prep
Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the unpeeled potatoes with a sharp knife.
Step 2 — Roast potato
Put the potato on the lined tray, drizzle with 2 tsp olive oil and toss to coat. Arrange the potato so the slices are in a single layer or slightly overlapping. Roast for 25-30 mins until golden and crispy.
Step 3 — Make dressing
While the potato is roasting, put 2 tsp extra virgin olive oil, 1 tsp white wine vinegar and 1 tsp wholegrain mustard in a large bowl. Season with salt and pepper and whisk to combine.
Step 4 — Finish prep
DOUBLE THE CHICKEN OPTION Cut the tomato into thin wedges. Halve the cucumber lengthwise and thinly slice on an angle. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt.
Step 5 — Cook chicken
Heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove the pan from the heat. Scatter the chicken with the barbecue seasoning and turn to coat (you can add as much or as little as you like). Remove from the pan and rest for 3 mins.
Step 6 — Toss salad and serve
Add the salad leaves, tomato and cucumber to the dressing and toss to coat. Divide the crispy potatoes, chicken and any resting juices among plates. Serve with the aioli and salad.

Sulphites, Egg