Everyone loves a roast dinner but sometimes you can pile on the pounds just looking at one! This simplified version uses mash over roast potatoes and there is no need for heavy gravy over the top (you can use gravy if you choose). Avoiding a Yorkshire pudding also saves calories and extra unwanted stooge slowing down your digestion.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
2 people
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Ingredients
- 2 medium potatoes
- 2 Chicken Breasts
- 1 large handful Kale
- 1 thick slice red cabbage
- 8-10 chantilly carrots
- 1 tbsp Maple Syrup
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 knob Butter
- 1 sprig chopped rosemary
- 1 tsp Olive Oil
Ingredients
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Instructions
- Peel and chop the potatoes into small pieces. Boil in a pan for around 10 minutes until cooked through.
- Whilst the potatoes are cooking, season the chicken breasts with a little oil, salt and rosemary. Add to a hot oven and cook for 20+ minutes until cooked through.
- Chop the cabbage and boil in a pan, adding the maple syrup after around 5 minutes. This should be cooked through in around 15 minutes and ready to be drained and served.
- Slice the carrots in half lengthways and boil in a saucepan. After 10 minutes add in the kale. Cook for a further 10 minutes (or until both are cooked through).
- Turn the chicken over in the oven to ensure both sides are cooked through.
- The potatoes should be cooked by now, so go ahead and drain these, put back in the pan, add the butter and mash. Cover to keep warm whilst the rest of the meal is cooking.
- Drain the veg, serve with the chicken and a dollop of mash. Enjoy your reduced calorie Rainbow roast dinner!
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