- Portuguese Chicken & Sweet Potato Bake.jpg (52.77 KiB) Viewed 14 times
Takes: 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 700g sweet potato, peeled and cut into small chunks
- 2 tbsp olive oil
- 700g chicken mini fillets
- 1 tbsp peri peri seasoning
- 2 garlic cloves, crushed
- Salt and freshly ground black pepper
- 250g cherry tomatoes
- 100g feta, crumbled
- Handful fresh flat leaf parsley
Method
1. Preheat the oven to 220°C/200°C Fan/Gas Mark 6. Put the sweet potato in a microwave-proof bowl with 1 - 2 tbsp water and cook on high, covered, for 8 - 10 minutes or until just tender. Drain and return to the bowl. Drizzle over half of the oil and toss well.
2. Put the chicken, peri peri seasoning, garlic, and remaining oil in a large ovenproof dish. Toss together. Add the sweet potato and toss gently. Season with salt and pepper and bake for 5 minutes.
3. Scatter the tomatoes into the dish and cook for a further 12 minutes or until the chicken is cooked through and golden, and the sweet potato is tender.
4. Sprinkle over the feta and parsley, and serve with a rocket and spinach salad, if liked.
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