|Energy (Kcal) 325|
|Saturated Fat 1.6g||5.3%|
|Total Sugars 1.8g|
Boil the potatoes for approx 8 minutes until tender, drain.
Heat the oil in a large frying pan and fry the chicken and pepper for 5 minutes. Add the potatoes and seasoning and cook for a further 2-3 minutes.
Mix the remaining ingredients in a large serving bowl and add the chicken and potatoes. Serve warm.
For a vegetarian option, simply remove the chicken breast
800g salad potatoes, thickly sliced
2 tbsp oil
400g chicken breast, thinly sliced
1 red pepper, sliced
1½ tbsp Chinese 5 spice seasoning
½ x head of Chinese Leaf, shredded
1 tbsp white wine vinegar (optional)
Handy little snack-sized frittatas, perfect for portion control! Why not make a batch over the weekend to take to work for lunch - meal prep goal achieved!
Tasty at any time of the day, these scones are a simple way of using up any leftover mash to create a lush brunch dish.
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
This campaign was originally produced in the framework of a programme co-financed by the European Union