Today’s Chicken and Sweet Potato Bake is low in cholesterol but big on flavour. It’s a quick and easy, healthy meal that’s ideal for a weekend lunch or dinner any time.
Serves: Four
Ingredients
- 2 red onions, cut into wedges
- 2 zucchini, sliced
- 600g sweet potato, peeled and cubed
- 4 tomatoes, halved
- 2 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic dressing
- 8 chicken thigh fillets
- 240g can chickpeas, drained and rinsed
- chopped fresh parsley to garnish
- salt and pepper to taste
Method
Preheat oven to 220ºC. In a large bowl, toss together onion, zucchini, sweet potato, tomato, garlic and balsamic dressing. Pour into a large baking tray and bake in oven for 15 minutes.
Heat oil in a large frying pan. Season the chicken with salt and pepper and fry for about two minutes on each side until golden.
Add the chicken to the vegetables and bake for a further 15 minutes until the chicken is cooked through. Toss through the chickpeas and parsley until warm through and serve immediately.
Also read: Creamy Chicken Stroganoff
