BBQ Chicken Breast with Roasted Red Potatoes and Sweet Corn

BBQ Chicken Breast with Roasted Red Potatoes and Sweet Corn


[typical values per 100g]:

Calories: 595.4

Protein: 50.4 g

Carbohydrates: 68.7 g

Sugars: 24.4 g

Fat: 14.6 g

Saturated Fat: 2.4 g

Fiber: 6.0 g

Sodium: 413.6 mg

Preparation: 5 Minutes

Cook Time: 25 Minutes

Serves: 1

Storage Info: N/A

1. Preheat oven to 325°

2. Cut potatoes into quarters. Combine ⅛ tsp. of paprika, ½ tsp. of parsley, ⅛ tsp. of pepper, and onion powder.

3. Toss potatoes in 1½ tsp. olive oil and combine with spices. Lay out evenly on a cookie sheet and bake until golden brown, about 25 minutes.

4. To prepare chicken, combine 1 tsp. of olive oil with Chinese 5 spice, ⅛ tsp. of paprika, ½ tsp. of parsley, ⅛ tsp. of pepper, and brown sugar.

5. Add mixture to chicken breast and coat evenly.

6. Lay chicken breast on a sheet tray or baking dish lightly coated with nonstick cooking spray.  Cook for 12-15 minutes or until cooked through.

7. Toss chicken breast with barbecue sauce and serve with a side of roasted potatoes and corn.

8. Complement meal with a glass of milk.

Nutrition bug value


¼ tsp paprika

1 parsley, dried

¼ tsp black pepper

¼ tsp onion powder

2½ tsp extra virgin olive oil

5 oz red potatoes

⅛ tsp Chinese five spice, powdered

½ tsp brown sugar, packed

5½ oz skinless chicken breast, raw

1 tbsp barbecue sauce

¾ cup yellow corn, kernels, frozen

8 fl oz milk, fat-free