Nutrition balance score
Great
Glycemic Index
78
High
Glycemic Load
29
High
Nutrition per serving
Calories487.2 kcal (24%)
Total Fat23.1 g (33%)
Carbs36.7 g (14%)
Sugars3.9 g (4%)
Protein33.1 g (66%)
Sodium281.3 mg (14%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
MIX IT
Step 2
Combine spices in a small bowl.
Step 3
ROAST IT
Step 4
Preheat oven to 220°C (or 200°C fan bake).
Step 5
Dice potatoes 3cm and toss on 2 lined oven trays with oil and half of Spanish spices. Season with salt.
Step 6
Roast for about 30 mins, until golden and tender. Swap trays halfway through cooking.
Step 7
FRY IT
Step 8
Pat chicken dry and cut into steaks by placing hand flat on top of chicken and slicing through horizontally.
Step 9
Season with salt and rub with remaining Spanish spices.
Step 10
Heat oil in a large frypan on medium-high heat. Cook chicken for about 3-5 mins each side (depending on thickness), or until cooked through. Set aside covered. Save pan for next step.
Step 11
COOK IT
Step 12
Cut broccoli into small florets and dice stalk.
Step 13
Return pan to medium-high heat with oil.
Step 14
Cook broccoli with a splash of water for about 5 mins, until tender. Add butter and toss to coat. Season to taste with salt and pepper.
Step 15
EAT IT
Step 16
Top chicken, broccoli and potatoes with tomato chutney/sauce and garlic aioli.
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