Lemon chilli chicken with kumara wedges and avocado smash

Dairy and gluten-free, this recipe proves that you can deliver a healthy meal that is deliciously tasty too!

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

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Preheat oven to 190°C. Place half the kumara in a microwave-safe dish and microwave on high for 1 1/2 minutes. Repeat with remaining wedges. On a baking tray lined with baking paper, place kumara and drizzle with a little oil. Cook for 25 minutes, turning several times.
Meanwhile, lay chicken breasts on a large sheet of baking paper. Sprinkle over half the chilli flakes, lemon zest and half the oil. Season with salt and pepper. Cover with another piece of baking paper. Use a rolling pin to flatten the chicken until it is about 5mm thick.
In a griddle or frying pan, heat remaining oil over medium-high. Add chicken and cook for about 6-7 minutes, turning halfway, until cooked and lightly golden.
In a bowl, mash avocado. Add half the lemon juice, remaining chilli and a little pepper and stir to combine. In another bowl, combine watercress, almonds and remaining lemon juice.
Serve chicken with wedges, smashed avocado and watercress salad. Garnish with extra chilli flakes if you like.

Make it low FODMAP: Swap kumara for potato and reduce serve of avocado to one eighth.

The chicken can be flavoured in advance and kept in the fridge before cooking for a more intense flavour.

Calories 508 cal

Kilojoules 2130 kJ

Protein 39 g

Total fat 22 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 10 g

Dietary fibre 7 g

Sodium 160 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.