Irish Spice Bag (High Protein, Low Calorie)

Slice 0.5 medium onion and 0.5 medium bell pepper into thin strips.

Slice 150 grams of potato into chip shapes.

Place the 150 grams of sliced potatoes into a bowl. Drizzle with 0.5 tablespoon (7g) of olive oil and season with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper. Toss to coat evenly.

Cook the seasoned potatoes in an air fryer at 200°C (400°F) for 20-25 minutes, or until golden brown and crispy. Alternatively, bake them in an oven.

Prepare your homemade salt and chili seasoning (approximately 1.5 tablespoons total will be used for the recipe).

Cut 210 grams of chicken breast into bite-sized strips.

In a clean bowl, combine 0.5 tablespoon (7g) of olive oil, 1 tablespoon of the homemade salt and chili seasoning, and 1 tablespoon (8g) of all-purpose flour. Add the 210 grams of chicken strips and toss thoroughly to ensure all pieces are evenly coated.

Heat a large pan over medium-high heat. Add the coated chicken strips and cook for 8-10 minutes, stirring occasionally, until they are golden brown, crispy, and cooked through.

Once the chicken is cooked, push it to one side of the pan. Add the sliced 0.5 medium onion and 0.5 medium bell pepper to the empty side of the pan and sauté for 3-5 minutes until they begin to soften.

Add the cooked 150 grams of potatoes to the pan with the chicken and vegetables.

Sprinkle the remaining 0.5 tablespoon of homemade salt and chili seasoning over the mixture in the pan.