2 Small Chicken Breasts (about 140g each)
30g Fat Free Yogurt
20g Parmesan Cheese
1-2 tsp Smoked Paprika
2 x Corn on the Cob
400g Potato (cut into chips)
1 Cal spray
Snap the corn in half and spry with 1 Cal spray until covered then sprinkle the paprika and cheese over. Pop this is a hot oven (200) for 30-40 minutes to roast.
Mix the yogurt and 2 TBLSP Nandos seasoning together, add the chicken and leave to marinade.
Place the potato chips on a tray and place in the oven wit the corn or alternatively use an air fryer set at 180. Keep turning between cooking.
Add the chicken to a hot non stick pan or a gridle pan, place a heavy plate on top to brown. Cook until it is no longer pink in the middle.
Pop in the oven with the potatoes at 200 for about 20 minutes until the chicken is cooked through.
Serve the chicken and with the chips, corn and side salad.
1 Portion= 1C 1P 1F 1V 1S