Salt & Pepper Chicken & Potatoes

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Step 1

1. Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

Step 2

2. Make the potatoes. Wash, then cut the potatoes into 3-4cm cubes.

Step 3

Coat in the oil and smoked paprika, then transfer to a lined baking tray and bake for 30-35 minutes, flipping once at the halfway point. Alternatively, air fry the potatoes at 180°C (355°F) for 25-30 minutes.

Step 4

3. In a bowl, mix the chicken with the garlic, ginger and eggs, dipping each piece into the cornflour until coated all over, then setting aside. Heat the groundnut oil in a non-stick pan and fry the chicken, over a medium-high heat, until crispy and golden.

Step 5

Alternatively, place the coated chicken in an air fryer basket and air fry at 180°C (355°F), then increase the temperature to 200°C (400°F) and air fry for 5-10 minutes, until golden and crispy.

Step 6

4o In a medium bowl, mix together the salt and pepper spice mix.

Step 7

5. Heat a few sprays of low-calorie cooking spray in a large pan and cook the peppers and onion for 3-4 minutes. Add the crispy chicken, potatoes and spice mix and stir until combined.

Step 8

6. Divide everything into four meal prep containers and garnish with the spring onion and red chilli. Drizzle with the sweet chilli sauce just before eating.