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Lemon and parsley chicken with chips

Lemon and parsley chicken with chips

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Remember chicken and chips in a basket? This pub favourite brings out the child in everyone and we’ve updated it with home made oven chips, served with lemony bread crumbed chicken pieces. Delish with a lemon mayo dip.

Serves: 2
Prep time: 15 mins
Cooking time: 40 mins
Total time: 55 hrs
Skill level: Easy peasy
Costs: Mid-price

Child friendly

Ingredients

Don’t throw out the lemon, instead mix 1tbsp of the lemon juice with 2 tbsp low fat mayonnaise, for a great dip for the chips

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50g fresh breadcrumbs
Zest of 1 lemon
2 tbsp chopped parsley
2 chicken breasts (approx. 300g)
1 medium egg, beaten
2-3 medium potatoes e.g. Maris Piper
1 tbsp oil

Method

Preheat the oven to 200°C, gas mark 6.
Mix together the breadcrumbs, lemon zest and parsley and then season.
Cut the chicken into strips, dip into the egg and then evenly coat in the breadcrumb mixture. Place on a non-stick baking tray.
Cut the unpeeled potatoes into chips. Place in a medium sandwich bag with the oil and shake well to coat. Transfer to a separate non-stick baking tray.
Place both trays in the oven with the chips at the top of the oven and bake for 30-40 mins or until golden and the chicken is thoroughly cooked.
Serve the chicken strips with the chips.

By National Chip Week

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Nutritional information per portion

Calories 494(kcal)
Fat 11.5g
Saturates 2.0g
Sugars 3.0g
Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.