INGREDIENTS: (Serves 2)
- 1 Red Onion
- 1 Tomato
- 1 Garlic Clove
- 1/4tsp Cayenne Pepper
- 3 White Potatoes
- 2 Chicken Breast Portions
- 1 Green Pepper
- 1 Gem Lettuce
- 2tsp Smoked Paprika
- 15ml Red Wine Vinegar
- 30ml Mayonnaise
- 1tsp Dried Oregano
MACROS:
- 412 Calories
- 38g Carbs
- 36g Protein
- 15g Fat
METHOD:
- Pre-heat the oven to 220’c / gas mark 7
- Chop the potatoes into small bite sized pieces, add to a baking tray and spray with fry light and a pinch of salt and pepper. Sprinkle the dried oregano and give everything a good mix up, add to the oven for 25-30 minutes or until golden and crisp
- Chop the red onion and tomatoes into wedges, add to one side of a baking tray and set aside for later
- Add smoked paprika, salt and pepper to a plate and mix together. Add the chicken breast and coat evenly
- Add the paprika chicken to the tray with the onion and tomato and drizzle all with olive oil, season with salt and pepper. Place the tray in the oven for 15-20 minutes or until chicken is cooked through
- Meanwhile, peel and finely chop the garlic, add to the mayo, red wine vinegar, pinch of salt and 1/2 cayenne pepper in a bowl, stir together
- Slice the pepper into bite sized chunks, heat a large pan with fry light over a high heat, add the pepper and cook for 4-5 mins turning occasionally
- Once the chicken is cooked, slice finely. Shred the lettuce and add to a bowl
- Top with the crispy potatoes, roasted onion and tomatoes, sliced chicken and charred pepper, drizzle over your spicy aioli
