Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Pre-heat the oven to 200 degrees °C (392°F).
To make the crispy potatoes:
1.
Firstly parboil the potatoes by cooking them in boiling water for around 8-10 minutes or until fork tender. Drain and then add the potatoes to a baking tray. Using something firm (e.g. a spatular or another baking tray) , gently squash the potatoes so that they flatten but still hold their shape. Drizzle over the olive oil along with a pinch of flaky sea salt and pepper. Place the tray in the oven to roast for around 20 minutes, until golden and crispy.
200 g White potatoes
1 tsp Olive oil
Prepare the chicken and courgette skewers:
1.
Slice the chicken breast into cubes and add a squeeze of lemon juice, along with a pinch of salt, pepper, oregano and paprika. Stir and leave to sit for a few minutes.
150 g Chicken breast
1/2 Lemon
1 pinch Dried oregano
1 tsp Paprika
2.
Using a potato peeler, slice the courgette into ribbons.
1/2 Courgette
3.
Add the chicken and courgette to a wooden or metal skewer (folding the courgette ribbons a few times before skewering). Air-fry, roast, or pan fry your skewer until the chicken is golden and cooked through.
To make the feta dip:
1.
Simply blend the yogurt and the feta along with another pinch of oregano.
50 g Greek yogurt
40 g Feta cheese
To serve:
1.
Once the potatoes are cooked, plate everything up with a handful of salad leaves, then top with a pinch of chilli flakes and another squeeze of lemon juice.
1 serving Salad leaves of choice
1 pinch Chilli flakes
For
1
M
I
150
g
Chicken breast, uncooked weight
200
g
White potatoes, small-medium, uncooked weight
1/2
Courgette, ribboned
50
g
Greek yogurt, 0-5%
40
g
Feta cheese
1
tsp
Olive oil
1
pinch
Dried oregano
1
pinch
Chilli flakes
1
serving
Salad leaves of choice
1/2
Lemon, for the juice
1
tsp
Paprika
Per Serving
Calories
514kcal
Fat
19g
Carbs
34g
Protein
49g
Fibre
5g
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Made it?
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Pre-heat the oven to 200 degrees °C (392°F).
To make the crispy potatoes:
1.
Firstly parboil the potatoes by cooking them in boiling water for around 8-10 minutes or until fork tender. Drain and then add the potatoes to a baking tray. Using something firm (e.g. a spatular or another baking tray) , gently squash the potatoes so that they flatten but still hold their shape. Drizzle over the olive oil along with a pinch of flaky sea salt and pepper. Place the tray in the oven to roast for around 20 minutes, until golden and crispy.
200 g White potatoes
1 tsp Olive oil
Prepare the chicken and courgette skewers:
1.
Slice the chicken breast into cubes and add a squeeze of lemon juice, along with a pinch of salt, pepper, oregano and paprika. Stir and leave to sit for a few minutes.
150 g Chicken breast
1/2 Lemon
1 pinch Dried oregano
1 tsp Paprika
2.
Using a potato peeler, slice the courgette into ribbons.
1/2 Courgette
3.
Add the chicken and courgette to a wooden or metal skewer (folding the courgette ribbons a few times before skewering). Air-fry, roast, or pan fry your skewer until the chicken is golden and cooked through.
To make the feta dip:
1.
Simply blend the yogurt and the feta along with another pinch of oregano.
50 g Greek yogurt
40 g Feta cheese
To serve:
1.
Once the potatoes are cooked, plate everything up with a handful of salad leaves, then top with a pinch of chilli flakes and another squeeze of lemon juice.
1 serving Salad leaves of choice
1 pinch Chilli flakes
For
1
M
I
150
g
Chicken breast, uncooked weight
200
g
White potatoes, small-medium, uncooked weight
1/2
Courgette, ribboned
50
g
Greek yogurt, 0-5%
40
g
Feta cheese
1
tsp
Olive oil
1
pinch
Dried oregano
1
pinch
Chilli flakes
1
serving
Salad leaves of choice
1/2
Lemon, for the juice
1
tsp
Paprika
Per Serving
Calories
514kcal
Fat
19g
Carbs
34g
Protein
49g
Fibre
5g
Only visible to you
Made it?
Cancel
