Operation Transformation airs every Wednesday on RTÉ One.
Ingredients
Serves 2 (each serving contains approximately 530 kcal, 46g protein, 16g fat, 50g carbohydrates)
- 1 large potato (350g)
- 1 small red pepper (150g)
- 1 red onion (150g)
- 1 tablespoon rapeseed or olive oil (15g)
- 1 teaspoon Chinese five-spice powder
- 2 skinless chicken fillets (300g)
- 1 egg
- 1 teaspoon ground cumin
- 2 slices wholegrain bread (64g)
Method
- Preheat the oven to 200°C, (400°F), gas mark 6. Cut the potato into chips and place on a large baking tray. Remove the core from the red pepper and cut into slices. Peel the red onion, then cut in half and cut into thin wedges.
- Add the vegetables to the tray and drizzle over two teaspoons of the oil and sprinkle with the Chinese five-spice. Toss with your hands until evenly coated and spread out into an even layer. Bake in the oven for 30-35 minutes until cooked through and golden brown, tossing everything once or twice to ensure it cooks evenly.
- Meanwhile, cut the chicken into 2.5cm strips. Beat the egg in a shallow dish. Blitz the bread into breadcrumbs and then mix with the cumin in a separate shallow dish. Dip the chicken in the egg and then toss in the breadcrumbs.
- Arrange the breaded chicken on a parchment lined baking sheet and use the remaining teaspoon of oil to give them a light drizzle. Bake for about 15 minutes until crisp and golden brown, turning once. Test with a small knife to ensure they are cooked through.
- Arrange the potatoes and vegetables on plates with the crispy chicken. Season with pepper to serve.
* Suitable for vegetarians if plant-based alternative is used instead of chicken
