A fast‑track, pan‑seared showdown where shredded rotisserie chicken and crispy potatoes battle it out under a feta‑dust storm.
28minutes
223kcal / serving
4serves
Easydifficulty
no shops were harmed
Ingredients
400 gpotatoes
200 grotisserie chicken
50 gfeta
1 tbspsunflower oil
2shallots, finely chopped
2 clovesgarlic, minced
1 tspmixed herbs
to tastesalt and pepper
11gprotein
18gcarbs
7gfat
≈ 223 kcal each, don't quote us
Method
Preheat a large skillet over medium‑high heat and add the oil.
Dice the potatoes into 1‑cm cubes; add to the skillet, season with salt and pepper, and fry 8‑10 minutes until golden and tender, stirring occasionally.
Push the potatoes to the side, add the shallots and garlic, and sauté 2 minutes until fragrant.
Stir in the shredded rotisserie chicken and mixed herbs; heat through 3‑4 minutes.
Crumble the feta over the top, give a quick toss, and serve hot.
Pat the potato cubes dry before they hit the pan – dry potatoes crisp up like a champion’s sprint finish!
Our sommelier suggests Watch a quick highlight reel of your favourite sport while plating.