Stir-Fried Chicken

with Tray-Baked Veggies and Wedges

⏱ 20-30 minutesMeatServes 2

No added wheatFamily-friendlyHigh protein3+ veg serves

Nutrition per serve

635 kcal

Calories

43.8 g

Protein

23.8 g

Fat

49.1 g

Carbs

11.2 g

Fiber

Step 1 — Prep potato wedges
Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled potatoes into wedges. Combine the country seasoning and 2 tsp olive oil in a large bowl, add the potato wedges and toss to coat.
Step 2 — Bake potato wedges
Put the potato wedges on a lined tray, reserving the bowl. Bake for 25 mins or until golden and tender.
Step 3 — Prep vegetables
While the potato is baking, cut the zucchini, carrot and capsicum into bite-sized chunks. Cut the onion into thin wedges. Crush or finely chop the garlic.
Step 4 — Bake vegetables
Put the zucchini, carrot, capsicum, onion and garlic on the remaining lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake for 15 mins or until the vegetables are golden and tender.
Step 5 — Prep and stir-fry chicken
CHICKEN OPTION Meanwhile, combine the Italian seasoning and 2 tsp olive oil in the reserved bowl. Thinly slice the chicken. Add the chicken to the seasoned oil and toss to coat. Heat a large frypan over high heat. Stir-fry the chicken for 2-3 mins until cooked through.
Step 6 — Get ready to serve
Coarsely chop the parsley leaves, discarding the stems. Add the parsley and chicken to the tray with the baked vegetables and toss with tongs to combine. Divide the potato wedges, vegetables and chicken among plates. Serve with the burger sauce.

Sulphites, Egg