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Photo of Portuguese chicken with oven baked fries by WW

Portuguese chicken with oven baked fries

2 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Coating the chips in semolina gives them a great texture and gives you chips that are crispy on the outside and soft on the inside.



600 g


¼ cup(s), (45g)

Oil spray

3 x 3 second spray(s)

Dried chilli flakes

½ tsp

Fresh lemon rind

1½ tsp

Dried oregano

1 tsp

Ground paprika

1 tsp

Skinless chicken tenderloin

500 g

Cos lettuce

2 cup(s), (2 leaves)


3 medium, roma variety, chopped


1 medium, chopped

Lemon juice

1 tbs


  1. Preheat oven to 220°C. Line a baking tray with baking paper. Place potatoes on a plate lined with paper towel. Microwave on High (100%) for 4 minutes or until just tender. Cut into 1cm-thick chips and lightly spray with oil.
  2. Place semolina on a large plate. Toss chips in semolina to lightly coat and shake off excess. Place chips on prepared tray and lightly spray with oil. Bake for 15-20 minutes or until golden and crisp.
  3. Meanwhile, combine chilli flakes, lemon rind, oregano and paprika in a small bowl. Sprinkle chilli mixture evenly over chicken. Lightly spray a chargrill with oil and heat on medium-high. Chargrill chicken for 3-4 minutes each side or until cooked through.
  4. Meanwhile, combine cos, tomato and cucumber in a large bowl. Drizzle with 1 tablespoon lemon juice. Serve chicken and chips with the salad.