Chicken breast, tatoes and veg

Juicy chicken breast, crispy potatoes and greens


- 1 chicken breast (150g)

- Potatoes (250g)

- Cabbage 

- Brussel sprouts 

- Olive oil 

- Salt 

- Pepper

- Paprika 

- Chilli powder 

- Garlic powder 

- Italian seasoning 

- Mixed herbs 

- Chopped parsley 

(Requires an air fryer) 



Start off by marinating the chicken with 1 tsp of olive oil, salt, pepper, paprika, chilli powder, garlic powder, mixed herbs (or seasoning of your choice) and rub all over. 

Place the chicken breast in a baking dish, transfer to the oven and cook for 22-25 minutes (maybe a little longer depending on the size of chicken breast) at a temperate of 200 degrees on a fan oven.

Straight away, you can start cutting your potatoes into cubes. I prefer to boil them in water for 5 minutes first, dry them and season with 1 tsp of olive oil, salt, pepper, paprika, italian seasoning and garlic powder. Place into air fryer and cook for 15-20 minutes, shake around every 5-7 minutes if needed. 

Prep and wash your vegetables and boil for 7-10 minutes. 

At the same time, you can take your chicken breasts out of the oven, set to the side and cover for 10 minutes. 

When the potatoes are fluffy and crisp and the veg is ready, serve on a plate and garnish the potatoes and chicken with chopped parsley. 



Calories - 552

Protein - 46

Carbs - 73

Fat - 11