Portuguese Chicken and Sweet Potato Bake

Ingredients

• 300g chicken breast fillet, cut into strips
• 200g sweet potato, cut in 2 cm cubes
• 100g cherry tomatoes
• 60g mixed salad leaves
• 50g feta cheese (see note for DF)
• 20g parsley, leaves picked and chopped
• 2 tsp Portuguese spice mix
• 1 eschalot, sliced
• 1 clove garlic, minced
• 1 lemon, cut in wedges
• Extra virgin olive oil
• Pepper

Methods

1. Place a roasting pan in the oven and pre-heat to 220°C.
2. Half cover the sweet potato with water and bring to the boil. Cook, covered, for 5 minutes or until just tender. Drain and toss in some oil.
3. Toss chicken in spice mix, eschalot, garlic and oil. Add chicken and sweet potato carefully to the hot roasting pan. Spread to cover base of pan. Season well with pepper.
4. Return pan to oven and cook for about 5–8 minutes. Scatter over tomatoes. Cook for a further 10–15 minutes, or until chicken is cooked and sweet potato is tender.
5. Sprinkle over crumbled feta and parsley. Serve with lemon wedges and salad leaves dressed with a little olive oil and pepper. Enjoy!
   
   NOTE: Use dairy-free feta or omit feta to make this recipe dairy free.

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.