Today’s Chicken and Sweet Potato Bake is low in cholesterol but certainly high in flavour. It’s a quick and easy, healthy meal that’s ideal for a weekend lunch or dinner.
2 red onions, cut into wedges
2 zucchinis, sliced
600g sweet potato, peeled and cubed
4 tomatoes, halved
2 garlic cloves, thinly sliced
1 tablespoon olive oil
1 tablespoon balsamic oil dressing
8 chicken thigh fillets
240g can chickpeas, drained and rinsed
Chopped fresh parsley to garnish
Salt and pepper to taste
Preheat oven to 220ºC. In a large bowl, toss together onion, zucchini, sweet potato, tomato, garlic and balsamic oil. Then 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 to taste then fry for approximately 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.