This tasty chicken dish is a lot healthier than the regular deep fried takeout version! Time does not include marinating.
- 600g potatoes, cut into 3cm pieces
- cooking oil spray
- 2 cloves garlic, crushed
- 1 tablespoon maple syrup
- 3 teaspoons gluten-free curry powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 4 x 150g chicken breast fillets
- 3 cups green beans, trimmed
- 3 cups broccoli florets
Step 1 Preheat oven to 220°C. Place potatoes onto a baking tray lined with baking paper and spray with oil. Bake for 40 minutes, until tender and crisp.
Step 2 Meanwhile, combine 1 tablespoon water with garlic, syrup, curry, pepper and coriander in a large bowl. Add chicken and toss to coat. Spray a large frying pan with oil and cook chicken over high heat for 4–5 minutes each side, until browned. Transfer to a lined baking tray. Bake for 15–20 minutes, until cooked through.
Step 3 Meanwhile, steam beans and broccoli, until just tender. Drain. Serve with chicken and potatoes.