Roast Potato, Chicken & Green Beans

Nutrition

Ingredients

• Potato
• Raw Chicken Breast
• Raw Green Bean - fresh
• Raw Common Mushroom - fresh
• Olive Oil
• Moroccan seasoning
• Perinaise Peri-Peri Mayo Mild

Instructions

1. 1.Preheat the oven to 180 degrees.
2. 2.Cut the potatoes into even quarters. Toss them in a bowl with 3g of olive oil and salt to your liking.
3. 3.Spread the potatoes evenly on a baking tray and place in the oven at 180°C for a total of 40 minutes. Note: Keep an eye on the time, as you will add the mushroom to the oven after 20 minutes.
4. 4.While potatoes start cooking take your chicken and coat it thoroughly with Moroccan seasoning.
5. 5.Place the seasoned chicken into the air fryer at 200°C. Set the timer for 10 minutes.
6. 6.After 10 minutes flip the chicken so it cooks evenly, and cook for another 10 minutes at 200°C. Once the chicken is cooked, leave to rest for 5 minutes, then slice into thin slices. Note: the total cook time for the chicken is 20 minutes, maybe longer if you are cooking multiple servings at once. Slice the chicken at the thickest section to ensure it is cooked thoroughly. Add to the air fryer for additional cooking time if necessary.
7. 7.Cut the mushrooms into quarters and place in an oven tray. Coat with the remaining 2g of olive oil. Place in the oven for the remaining 20 minutes of potato cook time.
8. 8.Put a small pot of water on the stove and bring it to a rolling boil. Drop the green beans into the boiling water and boil for 2 minutes so they become tender but keep their crunch. Drain immediately.
9. 9.Everything should now be ready! Layer the roasted potatoes, mushrooms, and green beans. Add the Moroccan chicken on top, and finish with a generous drizzle of Perinaise.