Ingredients
- Gevity Rx Pimpin’ Portuguese Bone Broth Marinade
- Whole organic free-range chicken
- Potatoes or sweet potatoes
- Lettuce or leafy salad mix
- 10 Cherry tomatoes, halved
- 1/4 Red onion
- 1 Lebanese cucumber
- Olive oil
- Balsamic vinegar
Method
- Preheat your oven to 180 degrees.
- Generously cover meat or veg of your choice with marinade and refrigerate for a minimum of 20 mins before cooking. (For extra tenderness and flavour, marinate overnight in the refrigerator.)
- Simply grill, BBQ, pan-fry or bake to your liking, basting regularly while cooking for a stronger flavour.
- Wash and peel potatoes and cut into 1cm-wide chips.
- Spread out on a lined baking tray, coat in enough oil to lightly coat and salt.
- Place in the oven and cook until golden and crispy (about 30 minutes), turning once or twice.
- While the chicken and potatoes are cooking prepare your salad. Chop cucumber, tomatoes and red onion. Toss through lettuce mix and dress with a dash of olive oil and balsamic vinegar.
- Serve your chicken on a bed of potato chips with wedges of lemon and your salad on the side.
- This dish works fabulously as a sharing plate with friends.
*Tip - stack with your fav Bone Broth Sauce for the ultimate experience and serve chips with Gevity Rx’s Great Guts Mayo for dipping.
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