Name: Portuguese-style chicken and chips
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Ingredients: ½ tsp mild chilli powder; ½ tsp ground cumin; ½ tsp paprika (smoked if you have it); ½ tsp dried oregano; Zest and juice of 1 lemon; 2 cloves garlic crushed; 2 small chicken breasts (skin removed); 1 red pepper deseeded and quartered; 1 small red onion peeled and cut into wedges; 2 medium baking potatoes; 2 tsp vegetable oil; 2 sweetcorn cobs (can be halved or use cobettes); Pinch chilli flakes

Meal type: Main meal

Serves: 2

Preparation time: 20 minutes

Cooking time: 40 minutes

Method

1. Preheat the oven to 240°C/220°C fan/gas mark 9.

2. Mix together the garlic, 1tsp freshly ground black pepper and all the spices apart from the chilli flakes.

3. Cut the chicken lengthways into strips about 1cm wide. Place on a plate and rub the lemon zest and half the spice mix all over. Leave to marinate for 20 minutes.

4. Meanwhile cut the potatoes into 1cm thick chips and place on a large baking tray. Drizzle with the oil, and rub with the remaining spice mix, chilli flakes and ground black pepper, making sure they are well coated. Place on a large baking tray with the onion and red peppers and bake for 15 minutes.

5. While the chips are baking, cook the sweetcorn in boiling water for 10 minutes and drain.

6. Place the chicken and sweetcorn on the roasting tray among the chips and return to the oven for 20 minutes until the chicken is tender and cooked all the way through. Squeeze lemon juice over the chicken and serve with a green salad.

Cook’s tip

To check if the chicken is cooked, cut one piece in half – it should not be pink in the centre. If it is pink, return to the oven and bake for a further 5-10 minutes or until fully cooked.

Energy 2179kJ 517kcal 26%

Carbs 53g -

Fibre 9.2g 31%

Fat 12.2g Low 17%

Saturates 1.7g Low 9%

Sugar 8.6g Low 10%

Salt 0.29g Low 5%

% = an adult's reference intake

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Ingredients

½ tsp mild chilli powder
½ tsp ground cumin
½ tsp paprika (smoked if you have it)
½ tsp dried oregano
Zest and juice of 1 lemon
2 cloves garlic, crushed
2 small chicken breasts (skin removed)
1 red pepper, deseeded and quartered
1 small red onion, peeled and cut into wedges
2 medium baking potatoes
2 tsp vegetable oil
2 sweetcorn cobs (can be halved or use cobettes)
Pinch chilli flakes

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Method

Cook’s tip