Grilled Hen with Potato Wedges and Stir-fry Greens

Grilled Chicken with Potato Wedges

This Grilled Potato Sliced ​​Chicken and Stir-Up Vegetable Recipe is as easy as it gets, and one that you should master and always have ready – it's filling, tasty, and healthy.

Check all boxes!

This recipe uses 2 protein, 1 carbohydrate and 1 fat serving. You have 1 carbohydrate, 5 protein, and 1 more fat that you can spread over the other meals.

The free veggies can be exchanged for any free veggies of your choice for a healthy yet filling dinner.


  • 400 g of chicken breast
  • 480 g of potatoes washed and cut into wedges
  • 1 teaspoon paprika
  • sea-salt
  • 4 tablespoons of olive oil
  • 200 g broccoli
  • 150g zucchini
  • 150g red pepper
  • Juice of 1 lemon
  • Rosemary sprigs


  1. Set the oven to Gas Mark 6 / 200C (400F).
  2. Place the potato wedges in a bowl. Season with paprika, sea salt and 2 tablespoons of olive oil.
  3. Mix well to coat the potatoes evenly. Place on a baking sheet with a few sprigs of rosemary and bake for 45 minutes.
  4. Heat a heavy pan / grill pan. Season the chicken breast and drizzle with the remaining olive oil and lemon juice.
  5. Place on the hot pan and brown well on both sides, reduce the heat and continue cooking for about 15-20 minutes, until everything is completely cooked.
  6. Heat a large pan or wok for the last 5 minutes. Add some 1 cal spray and sauté the vegetables for 2-3 minutes.
  7. Serve the chicken with potatoes and vegetables.

Download your copy of the “Grilled Chicken with Potato Slices and Roasted Vegetables” recipe here.


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