Recipe: Slimming World Mustard Chicken and chips




Because I work shifts I find the last thing I want to do when I get home is cook a full meal.  This is where my slow cooker really comes into play!  I can prepare a meal in the morning, put it in the slow cooker and just finish it off when I get home.  This is only 1/2 a syn due to the mustard, and it is so delicious!


Extra Easy Syn Value:- 1/2

Healthy Extras:-  None

You will need:- 

115g/4oz boneless skinless chicken breast
2 tbsp fat free natural fromage frais
2 tbsp Quark
1 tsp freshly chopped chives
1 level tsp wholegrain mustard
salt and freshly ground black pepper
283g/10oz swede
1 tbsp freshly chopped parsley

Method:-

Wash and pat dry the chicken breast and place on a sheet of foil. Mix 2 tbsp fat free fromage frais and 2 tablespoon of quark with the chives, mustard and seasoning. Brush half over the top of the chicken.

Wrap the foil around the chicken and place it in your slow cooker for up to 8 hours on low

When he chicken is nearly done preheat the oven to 240°C/220°C Fan/Gas 9. Peel the potatoes using a potato peeler and remove any blemishes or 'eyes'. Slice lengthwise into approx 1cm thick rectangular chips.

Bring a large saucepan of salted water to the boil. Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.

Return the chips to the dry saucepan, cover with a lid and shake to ''rough up'' the edges of the chips - this roughness is important to the texture of the chips.

Spray a metal baking tray with low calorie oil spray. Transfer the chips to the tray, spray lightly with low calorie cooking spray and bake in the oven for 20-25 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.

Remove the chicken from the slow cooker and serve with the chips an veg of your choice!

Notes-

Syn calculations are all carried out as a paying Slimming World member. I am not a consultant!  It is always recommended to check syn values yourself.

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L x

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