Blushing potato and chicken wedges
Serves: 4
Time to make: 45 mins
Ingredients
Units: Metric | Imperial (US)
- 4 large floury (600g) potatoes, scrubbed and sliced into wedges
- 2 cloves garlic, peeled and finely chopped (optional)
- 2 tablespoons finely chopped fresh mint or 1 teaspoon dried
- 1 red capsicum, sliced into thick wedges
- 2 chicken breasts, skinless, boneless, chunky sliced
- ½ cup low-salt tomato paste
- 2 tablespoons brown sugarlight brown cane sugarX
- 2 tablespoons vinegar
- ½ cup water
- 2 tablespoons oil
Instructions
1 Place all ingredients in a large flat baking dish. Toss to coat. Bake at 180°C for 30 minutes or until the potatoes are tender. Turn once or twice during cooking.
2 Add a little extra water at the end of cooking if necessary to ensure a smooth, glossy coating of the delicious sauce.
Nutrition Info (per serve)
-
Calories 335cal
-
Kilojoules 1400kJ
-
Protein 24.5g
-
Total fat 11.4g
-
–Saturated fat 1.2g
-
Carbohydrates 34g
-
–Sugars 11.8g
-
Dietary fibre 3.8g
-
Sodium 280mg
-
Calcium 36mg
-
Iron 2.1mg
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.
Author: Courtesy of www.vegetables.co.nz
First published: Aug 2005
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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