|Energy (Kcal) 325|
|Saturated Fat 1.6g||5.3%|
|Total Sugars 1.8g|
Boil the potatoes for approx 8 minutes until tender, drain.
Heat the oil in a large frying pan and fry the chicken and pepper for 5 minutes. Add the potatoes and seasoning and cook for a further 2-3 minutes.
Mix the remaining ingredients in a large serving bowl and add the chicken and potatoes. Serve warm.
For a vegetarian option, simply remove the chicken breast
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
Roasts aren't just for Sundays, they're perfect for a mid-week meal too. Try this lamb mini roast with citrus baby carrots and new potatoes.
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
This campaign was originally produced in the framework of a programme co-financed by the European Union