Nutrition balance score
Great
Glycemic Index
63
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories500.3 kcal (25%)
Total Fat20.9 g (30%)
Carbs49.2 g (19%)
Sugars6.4 g (7%)
Protein31.6 g (63%)
Sodium700.5 mg (35%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
800gpotatoes
diced 2cm
0.75 packasian herbs
1 drizzleoil
250gfrozen corn
1capsicum
thinly sliced
0.5red onion
thinly sliced
50gbaby spinach
125gsour cream
1 packskewers
600gchicken breasts
free range, sliced 1cm
1garlic clove
minced
2 Tbspsoy sauce
0.25 packasian herbs
½ tspbrown sugar
1 drizzleoil
¼ tspsalt
dried chives
garlic powder
onion powder
mustard powder
chinese five spice
Instructions
Step 1
Before you start Preheat oven to 220°C (or 200°C fan bake).
Step 2
Preheat BBQ hot plate to medium-high (if using).
Step 3
Soak skewers in water for about 10 minutes.
Step 4
Prep & cook potatoes
Step 5
Prep potatoes and toss on a lined oven tray with first measure of Asian herbs and oil.
Step 6
Season with salt and pepper and roast on upper oven rack for an initial 20 minutes.
Step 7
Add corn to tray with potatoes and cook a further 10 minutes, until golden and tender.
Step 8
Turn once during cooking.
Step 9
Prep chicken
Step 10
Pat chicken dry and slice lcm.
Step 11
Prep garlic.
Step 12
Combine both in a medium bowl with all remaining chicken ingredients (except oil) and season with pepper.
Step 13
Mix to combine, then thread chicken onto skewers.
Step 14
Cook chicken
Step 15
Place chicken on a second lined oven tray and bake on lower oven rack for 10-12 minutes, until cooked through.
Step 16
Alternatively, cook skewers on BBQ for 10-12 minutes, turning regularly so all sides cook evenly.
Step 17
Finish potato salad
Step 18
Prep capsicum and onion and add to a large bowl with spinach and sour cream.
Step 19
When potatoes are cooked, add to bowl.
Step 20
Toss together and season to taste with salt
Step 21
and pepper.
Step 22
Serve
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