Chicken and Sweet Potato Salad
with Feta
Instructions
1 Roast sweet potatoes
Preheat the oven to 200°C/180°C fan. Peel the sweet potatoes. Chop the sweet potatoes into small cubes. Add the cubes to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss the cubes in the oil until they are fully coated. Roast in the oven for 20-25 min or until cooked through. Set aside to cool slightly.
2 Fry chicken
Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on each side until golden and cooked through. Once cooked through, rest for 5 min, then slice.
3 Prep dressing
Meanwhile, add the olive oil, red vinegar, honey, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
4 Prep salad
Wash and roughly chop the baby gem lettuce. Halve the cherry tomatoes. Crumble the feta.
5 Toss
Once ready, toss the baby gem lettuce, the roasted sweet potatoes and the sunflower seeds in the dressing.
6 Serve
Divide the salad among plates, top with the sliced chicken, cherry tomatoes and feta.
Tips for fussy eaters
Roasted sweet potatoes with chicken and cherry tomatoes make an inoffensive supper in anyone's book!
Pro tip
To stop the chicken from drying out, once browned, add a splash of water to the pan, cover with a lid and cook until cooked through.
Sweet potato and salty feta are a match made in heaven in this easy-to-prepare supper.
Cooking Time: 30 min
Cals 579 · Prot 56 · Carbs 39 · Fat 22
Gluten-Free
Ingredients
Salad
Dressing
Sweet potato and salty feta are a match made in heaven in this easy-to-prepare supper.
Cooking Time: 30 min
Cals 579 · Prot 56 · Carbs 39 · Fat 22
Gluten-Free
Instructions
1 Roast sweet potatoes
Preheat the oven to 200°C/180°C fan. Peel the sweet potatoes. Chop the sweet potatoes into small cubes. Add the cubes to a large baking tray with a drizzle of oil and a generous pinch of salt. Toss the cubes in the oil until they are fully coated. Roast in the oven for 20-25 min or until cooked through. Set aside to cool slightly.
2 Fry chicken
Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on each side until golden and cooked through. Once cooked through, rest for 5 min, then slice.
3 Prep dressing
Meanwhile, add the olive oil, red vinegar, honey, salt and black pepper to a jar or bowl. Whisk or shake until fully combined - this is your dressing.
4 Prep salad
Wash and roughly chop the baby gem lettuce. Halve the cherry tomatoes. Crumble the feta.
5 Toss
Once ready, toss the baby gem lettuce, the roasted sweet potatoes and the sunflower seeds in the dressing.
6 Serve
Divide the salad among plates, top with the sliced chicken, cherry tomatoes and feta.
Tips for fussy eaters
Roasted sweet potatoes with chicken and cherry tomatoes make an inoffensive supper in anyone's book!
Pro tip
To stop the chicken from drying out, once browned, add a splash of water to the pan, cover with a lid and cook until cooked through.
Ingredients
Salad
Dressing
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