Serves 2 persons
Cooking time: 30 minutes
- Preheat oven to 200°C/180°C fan/gas mark 6.
- Chop the sweet potato into wedges.
- Drizzle an oven tray with 2 teaspoons of rapeseed oil and place wedges on tray and toss well.
- Place the tray in the oven to cook for approximately 30 minutes.
- Mix mango chutney, natural yogurt and wholegrain mustard in a bowl and place aside.
- Grease the bottom of an ovenproof dish with 1 teaspoon of rapeseed oil. Place chicken fillets in dish.
- Pour chutney marinade on top of chicken, cover with foil and place in oven for 20 minutes until cooked through.
- Place frozen peas in a small pot and boil for approximately 2 minutes until cooked.
- Take sweet potato wedges and mango chicken out of oven.
- Place everything on plates to serve.
Ingredients
| Centra Sweet Potatoes 400 g peeled |
Add to list |
| Chicken Breast 2 - |
Add to list |
| Frozen Peas 200 g |
Add to list |
| Mango Chutney 2 tbsp |
Add to list |
| Natural Yoghurt 2 tbsp 3% fat |
Add to list |
| Rapeseed Oil 3 tsp |
Add to list |
| Wholegrain mustard 2 tbsp |
Add to list |
| Add all to shopping list | |
