The Tastiest Healthy Chicken and Chips
The chicken breast has a flavour profile similar to the fried chicken that we all love on a hangover, whilst the chips are as crispy as your favourite chip shop chips. All baked in the oven to save on some calories.
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Cook: 1 HOUR
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Preheat oven to 200°C/ 400°F. Bring a large saucepan of lightly salted water boil.
Cut your chips into 2cm thick chips, transfer to saucepan and par-boil for 10 mins. Once par-boiled, drain potatoes and leave in the colander to let them steam for 5 mins.
Transfer chips to two baking trays (to cook in two batches), drizzle with olive oil until each chips is coated, then season to taste. Give everything a good shake up and bake for 35-50 mins. Flip chips 2-3 times throughout cook-time.
In a small bowl, mix together ‘spice mix’ ingredients. Divide and mix ‘spice mix’ between plain flour and panko breadcrumbs.
Cover and bash your chicken breasts, using a rolling pin or mallet, to 1” thickness. Dip each chicken breast in flour, then egg wash, then flour, then egg wash and finally panko breadcrumbs. Make sure both chicken breasts are fully coated in panko breadcrumbs.
Heat tbsp of olive oil in a non-stick pan and fry breaded chicken breasts for 2 mins on each side, until breadcrumbs start show a golden colour, then transfer to a baking tray and bake for 15-20 mins.
Knock up a quick gravy to serve with your tasty chicken and chips!
Nutritional Info
Per serving:
Cals – 748
Carbs – 74g
Fat – 28g
Protein – 45g
Ingredients
Serves 2
For the Chips:
- 550g of maris piper potatoes - peeled and chopped.
- 2 tbsp of Extra virgin olive oil.
- Salt and pepper, to taste.
For the Spice mix:
- 2 tsp of paprika.
- Tsp of onion granules.
- Tsp of cayenne pepper.
- Tsp garlic granules.
- Tsp of oregano.
- 1/2 tsp of celery salt.
- Tbsp of sugar.
For the Crispy Chicken Breast:
- 2 small chicken breasts.
- 50g of plain flour.
- 2 eggs - beaten.
- 60g of panko breadcrumbs.
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