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Herby Italian Chicken

Herby Italian Chicken

with Roasted Sweet Potato and Vine Tomato Salad

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.

Allergens:
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2

Chicken Breasts

½

Dried Italian Herbs

2

Medium Tomato

2

Sweet Potato

12

Balsamic Vinegar

(Contains Sulphites)

1

Coriander

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Nutritional information

Energy (kcal)426 kcal
Energy (kJ)1782 kJ
Fat5 g
of which saturates1 g
Carbohydrate57 g
of which sugars18 g
Protein42 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Grill Pan
Chopping Board
Plate

Instructions

Roast the Potato
1

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.

Make the Salad
2

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.

Fry the Chicken
3

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.

Carve the Chicken
4

Once rested, slice each chicken breast into four pieces. Get your plates and get ready to serve!

Crush the Sweet Potato
5

Once rested, slice each chicken breast into four pieces. Get your plates and get ready to serve!

Plate up and Eat
6

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!