 Preparation Time |
20mins
|
 Cooking Time |
30mins
|
 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
800g sweet potatoes, scrubbed and cut into wedges
Low-cal spray oil
1½ tbsp paprika
1 tsp garlic powder
½ tsp cayenne
Leaves stripped from a few rosemary and thyme sprigs
2 tbsp hot chilli sauce, e.g. Sriracha
Zest and juice of 1 lemon
3 garlic cloves, crushed
4 chicken breasts
Sea salt and freshly ground black pepper
Preheat the oven to 200°C, gas mark 6.
Lightly spray the sweet potatoes with oil and dust them with paprika, garlic powder and cayenne. Put them in a roasting pan and scatter the herbs over the top. Sprinkle with sea salt and black pepper and bake in the oven for 25–35 minutes until crisp and golden brown.
Mix together the hot chilli sauce, zest and juice of lemon and 3 garlic cloves in a bowl. Add the chicken breasts and stir until they are coated all over. Lightly spray a griddle pan or non-stick frying pan with spray oil and cook the chicken over a medium to high heat for about 7-8 minutes each side until golden brown and cooked right through.
Serve the hot chicken immediately with the sweet potato wedges, some green beans, and some cherry tomatoes.
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