|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)
Take your spuds and place them right into the heart of this Mediterranean-influenced dish. The potatoes are deliciously infused with flavours of dill, fresh salad leaves and pomegranate - delicious!
Low sat fat
Using lean rump steak and aromatic herbs and spices, this Southeast Asian delight is packed full of protein and can be made in no time at all.
Vegetarian Thai potato noodle cleansing broth with basil and lemongrass
Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!
This campaign was originally produced in the framework of a programme co-financed by the European Union