400g chicken breast
480g white potato
1 banana shallot
2 tbsp butter
1 tsp paprika
Flakey sea salt and black pepper
1 tbsp micro diced fresh ginger
2 garlic cloves
Juice and zest of 1/2 lime
1.5 tbsp honey
2 tbsp tamari or soy sauce
Dice the chicken and lay into a non-reactive bowl or bag and add all of the marinade ingredients. Marinade for up to an hour.
Pre-heat the oven to 200°C.
Slice your potatoes and the shallot and place into a bowl of water.
Mix the butter, paprika, sea salt and black pepper and melt over a low heat and combine.
When the chicken has marinated, dry off the potatoes and shallot and add to the melted infused butter, mix and combine and then lay into a roasting dish.
Lay the chicken pieces on top or skewer them and add the remainder of the marinade to the dish.
Roast at least for 40 minutes until the chicken is colourful and the potatoes are soft.
P: 50 C: 68 F: 12 Fibre: 8g