Nutrition balance score
Great
Glycemic Index
68
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories440.4 kcal (22%)
Total Fat16.1 g (23%)
Carbs44.3 g (17%)
Sugars10.5 g (12%)
Protein29.4 g (59%)
Sodium868.9 mg (43%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Preheat the oven to fan 200.
Step 2
2. Chop the potatoes into smaller sizes.
Step 3
3. Add to a roasting tray with 1 tbsp of olive oil. Season them with 1/2 tsp of salt, 1/2 tsp pepper, 1/2 tsp garlic granules and 1/2 tsp Italian mixed herbs.
Step 4
4. Stir and then place in the oven for approx 45 mins, stirring half way way through the cooking time.
Step 5
5. Slice the onion and mushrooms and then fry in a pan with 1/2 tbsp of olive oil for around 8 mins to soften. Season with 1/2 tsp garlic granules.
Step 6
6. In the mean time, slice the chicken breast into pieces and season with the remaining salt, pepper and paprika.
Step 7
7. Fry the chicken in a separate pan with 1/2 tbsp of olive oil for about 6 mins until nicely browned.
Step 8
8. Boil the kettle.
Step 9
9. Pour in the chicken to the pan with the onions/mushrooms.
Step 10
10. Add the crème fraîche to the pan.
Step 11
11. Pour in 100ml of boiling water and stir. Crumble in the oxo cube.
Step 12
12. Simmer for about 10-15 mins until it thickens up nicely.
Step 13
13. Serve the potatoes and the creamy chicken mixture into 4 equal portions.
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Notes
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