Roasted Chicken and Veggies with Salty Potatoes

Ingredients


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Ingredients


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Macros

  • Calories: 423
  • Protein: 44g
  • Carbs: 44g
  • Fat: 5.2g

Instructions

Recipes to Run For – no.1

SERVES 2
1) Pre-heat oven to 200 degrees Celsius.
2) Dice the butternut squash, red onion, and red pepper.
3) Drizzle over the rapeseed oil and roast for 30-40mins.
4) Bring a saucepan of water to a boil, add the new potatoes plus two pinches of sea salt.
5) Boil dry so the salt clings to the skin of the potatoes. You can add a little more water as they are boiling if they haven’t cooked fast enough.
6) Sprinkle the paprika over the chicken breasts and roast for 20mins or until cooked through.
7) Serve!