Our wonderful greengrocer has sourced these sweet tasting red and yellow cherry tomatoes, which we’ve combined with nutritious roasted sweet potatoes and the tanginess of lime, to transport you all the way to the Mexican Riviera!
Always refer to the product label for the most accurate ingredient and allergen information.
Pre-heat your oven to 200 degrees. Chop the tomatoes in half and roughly chop the coriander. Chop the sweet potato into 2cm squares (don’t peel the nutritious skin).
Toss the sweet potatoes in a good splash of olive oil and a good pinch of salt and pepper. Place on a baking tray in a single layer and cook on the top shelf of your oven for 20 mins. Tip: The potatoes are ready once they’re nice and crispy at the edges.
Place your hand flat on each chicken breast and slice into it from the side. Tip: You want to be able to open up the chicken breast like a book (this is called ‘butterflying’).
Mix the Mexican spice with the zest of the lime and a good splash of olive oil. Roll the lime firmly between your hand and the work surface to loosen it up. Cut it in half and squeeze a little lime juice into the mixture along with a pinch of salt and pepper.
Rub the mixture over your chicken. Heat a non-stick frying pan on medium heat. Once hot, cook your chicken for around 5 mins on each side until cooked through. You may need to use two pans to cook all the chicken or cook it in batches and keep warm in your oven. Tip: The chicken is cooked once it is no longer pink in the middle.
Toss your tomatoes with another good squeeze of lime juice and a pinch of salt and pepper. Toss in your coriander and your sweet potatoes. Crumble the feta and mix it in. Lastly lay your cooked chicken on top and get stuck in!