800g baking potatoes, cut into wedges
Low-calorie cooking spray
1 small green pepper, diced
225g tomatoes, roughly chopped
1 small onion, thinly sliced
2 tsp dried oregano
125g ball reduced-fat mozzarella, drained and grated
1 Preheat your oven to 220°C/fan 200°C/gas 7. Spread the wedges on a large non-stick baking tray in a single layer. Spray with low-calorie cooking spray and bake for 20-25 minutes, or until golden and tender.
2 Scatter the pepper, tomatoes, onion, oregano and mozzarella over the potato wedges, spray with low-calorie cooking spray and season.
3 Increase the oven temperature to 240°C/fan 220°C/gas 8. Bake the wedges for 10 minutes, or until the mozzarella has melted and the wedges are piping hot. Divide between 6 plates with the chicken and slaw.