Online Reporter
Chef Rudo Kandiero
This balanced, flavour-packed meal features golden, herb-tossed potato wedges paired with succulent, pan-seared chicken strips and a vibrant, crisp garden salad.
IT is the quintessential weekday meal — fast, colourful and incredibly satisfying.
Ingredients
For the herbed potatoes
Two medium potatoes, cut into wedges;
One tablespoon olive oil;
One teaspoon dried oregano or Italian herbs;
Half teaspoon garlic powder;
Salt and pepper to taste
For the chicken
One chicken breast, sliced into strips;
One tablespoon olive oil;
Half teaspoon paprika;
Quarter teaspoon cumin;
Quarter teaspoon chili powder;
Salt and pepper to taste
For the salad
One cup mixed greens or arugula;
Four to five cherry tomatoes, halved;
Quarter cucumber, sliced;
Quarter red bell pepper, diced;
One tablespoon red onion, sliced;
Olive oil and lemon juice or vinaigrette, to taste
Method
1. Roast the potatoes
Preheat your oven to 220°C (425°F).
Toss the potato wedges in a bowl with olive oil, oregano, garlic powder, salt and pepper until evenly coated.
Spread the wedges on a lined baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until they are golden brown and crispy.
2. Cook the chicken
Season the chicken strips evenly with paprika, cumin, chili powder, salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Sauté the chicken for six to eight minutes, turning occasionally, until the strips are browned and cooked through.
3. Prep the salad
Combine the mixed greens, tomatoes, cucumber, bell pepper and onion in a bowl.
Drizzle with olive oil and a squeeze of fresh lemon juice. Toss gently to coat.
4. Serve
Arrange the crispy potatoes on a plate, top with the hot spiced chicken and serve the fresh salad on the side for a complete, colourful meal.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP way. She can be contacted on: 0772748509.
