roasted chicken breast with lemony bombay potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Chicken Breasts, no skin, approx 250 grams for two A large Potato per serving Turmeric, ground, 2 tsp One lemon - the zest and the juiceCumin seed, 1 tspCilantro, about 5 sprigs per serving One red bell pepper One yellow bell pepper Ginger Root, 10 slices cut into match sticksOlive Oil, 3 tsp (I often use chili infused olive oil if I have it in the cupboard)
Preheat the oven to 200°C/400°F/gas 6. Peel a large potato per serving, cut them into 2.5cm/1 inch cubes and put them into a pan of cold, salted water. Bring to the boil, simmer for a few minutes, drain and allow to steam in a colander.
Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of a red pepper, roughly chopped, and a 2.5cm/1 inch piece of fresh ginger, peeled and finely sliced into matchsticks. Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast.
Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Drizzle with 3 teaspoons of olive oil and cook in the middle of the oven for 25 to 35 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNETJE.
Put a heaped teaspoon of turmeric into a bowl and add the zest of 1 lemon, half a teaspoon of ground cumin, 5 sprigs of chopped fresh coriander, a quarter of a red pepper, roughly chopped, and a 2.5cm/1 inch piece of fresh ginger, peeled and finely sliced into matchsticks. Cut 3 slices off the lemon and set aside. Squeeze the juice from the remainder of the lemon into the bowl. Shake the potatoes up in the colander and add them to the bowl with 1 chicken breast.
Remove the chicken, put the potatoes into the tray in one layer, and top with the lemon slices and the chicken. Drizzle with 3 teaspoons of olive oil and cook in the middle of the oven for 25 to 35 minutes.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNETJE.
Nutritional Info Amount Per Serving
- Calories: 546.4
- Total Fat: 9.4 g
- Cholesterol: 72.5 mg
- Sodium: 110.5 mg
- Total Carbs: 79.8 g
- Dietary Fiber: 11.1 g
- Protein: 38.4 g
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