Chicken & corn potato
4 large evenly shaped potatoes, about 300 g each
1 cup finely shredded cabbage
1 small grated carrot
1 finely sliced spring onion
1½ tablespoons low-fat coleslaw dressing
130 g can creamed corn
1 cup sliced or shredded chicken (use pre-cooked barbecue chicken or pan-fry a small breast fillet)
Clean the potatoes if necessary and pat the skin dry with paper towel. Pierce the potatoes a few times with a small sharp knife and place directly on the shelf of a preheated hot (210°C or 415°F) oven and bake for at least 1 hour. Leave in the oven for 1½ hours for really crisp skins. Meanwhile, make a coleslaw by combining cabbage, carrot, spring onion and dressing. Warm the creamed corn in the microwave or on the stove in a small saucepan. When the potatoes are cooked, cut a cross in the top of each one, pull apart, and spoon creamed corn over potato. Divide chicken between the potatoes. Top with coleslaw and serve.
| ANALYSIS per serve |
2
|
4
|
|---|---|---|
| Energy kJ (Cal) |
2718 (649)
|
1359 (325)
|
| Carbohydrate (g) |
103
|
51
|
| Protein (g) |
41
|
21
|
| Fat (g) |
7
|
4
|
| Iron, Vitamin C, Zinc, Fibre |
Preparation time: 15 minutes
Cooking time: 60-90 minutes
Serves: 2-4
