Herby Italian Chicken
with Roasted Sweet Potato and Vine Tomato Salad
- Sulphites
Delicious sweet potatoes are a non-starchy carbohydrate, meaning they count towards your 5-a-day, making them a great thing to include in a balanced diet In this comforting and wholesome recipe, Chef Megan has paired sweet potato mash with pan-fried chicken fillets and a fresh Italian-inspired tomato salad for a winning weeknight dish. Quick, simple, and packed with good-for-you ingredients.
Ingredients
2
British Chicken Breasts
½
Dried Italian Herbs
2
Medium Tomato
2
Sweet Potato
12
Balsamic Vinegar
(Contains: Sulphites)
1
Coriander
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 200°C. Chop the sweet potato into 2cm chunks (no need to peel) and put on a large lined baking tray with half the Italian style herbs sprinkled over, a drizzle of oil and a pinch of salt and pepper. Toss to combine then spread out and roast on the top shelf until cooked and golden. Turn halfway through cooking.
While the potato cooks, make the salad. Roughly chop the tomato into 2cm chunks. Roughly chop the coriander (stalks and all). Add the tomato, three-quarters of the coriander, the balsamic vinegar and a pinch of salt and pepper to a mixing bowl. Toss well to combine and set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with the remaining Italian style herbs and a pinch of salt and pepper, then add to the pan and fry, turning every few mins to avoid burning, 15-18 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Once cooked, transfer to a plate, cover with foil and leave to rest.
Once rested, slice each chicken breast into four pieces. Get your plates and get ready to serve!
Once rested, slice each chicken breast into four pieces. Get your plates and get ready to serve!
Divide the crushed sweet potato between plates, top with the chicken and add the tomato salad on the side. Sprinkle the remaining coriander on top and get stuck in! Enjoy!
