Dirty fries just got Food Optimised! The whole family will love these crispy spuds smothered in a tangy chicken-and-tomato topping…
1 Syn per serving
1 hour
Serves 4
Deduct 6 Syns if using Cheddar reduced fat/light as a Healthy Extra ‘a’ choice.
Ingredients
- 1kg floury potatoes, such as Maris Piper or King Edward, cut into wedges
- Low-calorie cooking spray
- 1 onion, finely chopped
- 400g can chopped tomatoes
- 1 tbsp Worcestershire sauce
- 3 garlic cloves, crushed
- 2 cooked skinless and boneless chicken breasts, shredded
- 170g fat-free natural Greek yogurt
- 20g fresh flat-leaf parsley, roughly chopped, reserving some to serve
- 20g fresh Parmesan, coarsely grated
- Mixed salad leaves, to serve
Method
- Preheat your oven to 200°C/fan 180°C/gas 6. Boil the wedges for 4 minutes, then drain well. Spread out on a non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season with a little salt and cook for 45 minutes, or until cooked through and golden, turning halfway.
- Meanwhile, put the onion, tomatoes, Worcestershire sauce and 2 crushed garlic cloves in a medium saucepan. Bring to a gentle simmer and cook for 20 minutes, stirring often. Stir the chicken into the sauce, season and simmer until the chicken is piping hot.
- Mix the yogurt with the parsley and the remaining garlic, and set aside. Spoon the chicken mixture over the wedges, then top with the reserved parsley and evenly sprinkle over the Parmesan. Divide between 4 plates and serve with a quarter of the yogurt mixture per person and the salad.
Source : https://www.slimmingworld.co.uk/recipes/fully-loaded-wedges
