Ingredients

  • 2 jacket potatoes (400g)
  • 1 tbsp ground nut oil plus one tsp
  • 2 chicken breast fillets, cut into large chunks
  • 1 red pepper, cut into large chunks
  • 1 tbsp chopped thyme
  • 1 tbsp peri peri sauce
  • 120g Bistro Salad

Method

  1. 1

    Preheat the oven to 200°C,180°C fan, gas 6. Prick the potatoes and cook in the microwave for 10 minutes until tender. Cut into wedges, brush with 1 teaspoon oil and season well. Bake for 20 minutes.

  2. 2

    Meanwhile, place the chicken, pepper, thyme, peri peri sauce and the remaining oil in a bowl and combine well. Thread onto 4 skewers. During the last 10 minutes of the potato wedges cooking time, add the skewers to the oven and cook for 10 minutes turning occasionally.

  3. 3

    Serve the skewers and potato wedges along with the salad.

Nutritional Details

Each serving provides
  • Energy 2562kj 612kcal 31%
  • Fat 10.8g 15%
  • Saturates 1.9g 10%
  • Sugars 83.0g 92%
  • Salt 0.54g 9%

% of the Reference Intakes

Typical values per 100g: Energy 502kj/120kcal

Each serving provides

70.3g carbohydrate 2.8g fibre 57.1g protein

 
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