Chicken & chips (medium)
Chicken chips are probably the greatest thing invented after sliced bread. They’re low on carbs, super quick and easy to make and versatile – you can use these as a snack or you can add them to wraps and salads. They can be served with dips and sauces or with boiled or steamed veggies (peas and broccoli for example). They make a tastier and faster alternative to grilled chicken breast.
Sprinkle with pepper and paprika before baking to make them spicy. Use different spice mills for different flavours if you want.
The trick is to cut chicken breasts into even slices. Use the fan or grill setting of the oven and bake at the top shelf. Eat right away or keep in the fridge for up to two days.