AIS Sports Nutrition

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 
Energy kJ (Cal)
2718 (649)
1359 (325)
Carbohydrate (g)
Protein (g)
Fat (g)
Iron, Vitamin C, Zinc, Fibre

Preparation time: 15 minutes
Cooking time: 60-90 minutes
Serves: 2-4

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