Nutrition balance score
Great
Glycemic Index
75
High
Glycemic Load
20
High
Nutrition per serving
Calories295.7 kcal (15%)
Total Fat4 g (6%)
Carbs27.2 g (10%)
Sugars3.4 g (4%)
Protein35.2 g (70%)
Sodium301.6 mg (15%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
660gskinless chicken breasts
medium
500gnew potatoes
washed and halved
1red pepper
deseeded and cut into large dice
1red onion
peeled and cut into large chunks
0.5lemon
Juice of
1 tspsesame seeds
Salt
pepper
For the Marinade
For the Yoghurt and Mint Dressing
Instructions
Step 1
Preheat the oven to 200°C (390°F), 180°C (355°F), gas mark 6.
OvenPreheat
Step 2
Mix the marinade ingredients together in a bowl, the coat the chicken breasts. Cover and marinate for 30 minutes.
Bowl
Step 3
Bring a pan of salted water to the boil and add the new potatoes. Simmer for 10 minutes, then drain well.
Pan
Step 4
Spray a baking sheet with cooking spray, mix the potatoes with the pepper and onion and spread out evenly in the tray. Place the chicken breasts on top. Pout over the lemon juice, sprinkle over the sesame seeds, season with salt and pepper and bake in the oven for 25 minutes until the chicken is cooked and there is no pink left in the middle.
OvenHeat
Baking sheet
Step 5
Mix the remaining yoghurt with the teaspoon of mint sauce on a bowl.
Bowl
Step 6
Divide the chicken and vegetables between four plates, drizzle with the yoghurt dressing and serve.
Plate
Notes
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