Peri Peri Chicken Maryland with Root Veggie Chips

Peri Peri Chicken Maryland with Root Veggie Chips

Ready in 35 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 2, 2017.
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A magnificent and comforting Chicken Maryland meal.

Ingredients

PERI PERI CHICKEN MARYLAND

  • 1 chicken Maryland
  • 1 tablespoon peri peri sauce

ROOT VEGGIE CHIPS

  • 150g golden kumara, cut into 0.5cm-thick rounds
  • ½ parsnip, peeled and cut into 0.5cm-thick rounds
  • ½ carrot, peeled and cut into 0.5cm-thick rounds
  • 1 baby beetroot, cut into 0.5cm-thick wedges
  • 1 teaspoon smoked paprika
  • ⅓ bag baby spinach and kale leaf mix
  • Zest of ½ lemon

PERI-PERI YOGHURT

  • 2 tablespoons natural yoghurt
  • 1 tablespoon peri-peri sauce
  • Juice of ½ lemon (zest reserved)

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. In a small bowl, coat chicken well with first measure of peri peri sauce and season with salt and pepper. Place onto one side of prepared tray and cook in the oven for 10 minutes to start with.
  3. Remove tray from oven and toss kumara, parsnip, carrot, beetroot and smoked paprika with a drizzle of oil on other side of tray. Season with salt and pepper.
  4. Return tray to oven to cook a further 15-20 minutes, until veggie chips are crispy and chicken is cooked through. Turn veggies once to ensure even cooking.
  5. Combine yoghurt, second measure of peri peri sauce and lemon juice in a small bowl and set aside. Once finished roasting, toss lemon zest and baby spinach and kale leaves through root veggie chips.
  6. TO SERVE, place root veggie chips onto a plate with peri peri chicken Maryland and a dollop of peri peri yoghurt

Nutritional Information

Energy 2459 kj
588 kcal
Protein 32.3g
Carbohydrate 57.0g
Fat 23.9g