Portuguese Chicken and Chips

INGREDIENTS

4 TBS olive oil

4 potatos

2 cloves garlic

1 lemon

1/2 tsp salt

1 tsp smoked paprika

1 tbs brown sugar

pinch chilli flakes

2 cucumbers

2 tomatoes

1 tub Dijon mustard

1 tsp honey

METHOD

1. Preheat oven to 220C. Cut the potato into wedges or chips. Spread evenly on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast until cooked through, around 30 minutes.

2. While the chips are cooking, chop garlic finely. In a bowl combine garlic, salt, smoked paprika, brown sugar, squeeze of lemon, drizzle of olive oil and pinch of chilli flakes. Cut chicken breast in half horizontally, so that it is in two thin slices. Repeat with the rest of the chicken then soak in the marinade.

3. When the chips have 10 minutes cook time remaining, heat some olive oil over a large frying pan on medium-high heat. Add chicken breasts and cook until lightly browned and cooked through (2-4 mins each side). Transfer to a plate to rest.

4. While the chicken is resting, finely chop the cucumber and tomato. In a large bowl combine the Dijon mustard, honey and small squeeze lemon juice and olive oil. Season with salt and pepper.

5. Add cucumber, tomato and mixed lettuce leaves to the bowl with the dressing.

6. Slice the chicken into thin slivers. Serve on plate with salad and chips, or store separately for meal prep.

NUTRITIONAL INFORMATION

Makes 4 Serves

Calories: 544

Protein: 43.6g

Fat: 24.2g

Carbohydrates: 34.1g