Ingredients
3 chicken breasts
2 tbsp reduced salt soy sauce
1 tbsp honey
1 tbsp rapeseed oil
1 tsp dried oregano
black pepper
1 1/2 tbsp rapeseed oil for frying
Sweet Potato Chips
1 tbsp rapeseed pil
5 sweet potatoes, cut into chips
1/2 tsp paprika
Salsa
1 tomato, deseeded and chopped
6cm of a cucumber, chopped finely
1 tbsp chopped fresh basil
1 tbsp rapeseed oil
2 tsp rice wine vinegar
Method
- Preheat oven to 200°C.
- Lightly grease a baking tray, or line with baking paper.
- Mix the rapeseed oil and paprika in a large bowl. Add the sweet potato chips, and toss to coat.
- Place on the prepared baking tray and bake in preheated oven for 40 minutes until golden.
- Meanwhile, slice the chicken breasts in half through the middle. Cover the halves with cling film on a chopping board and bash into thin slices using a rolling pin.
- Place the chicken in a bowl and pour over the soy sauce, honey oil and oregano.
- Season with black pepper and leave to marinate for as long as possible in the fridge (at least 15 mins)
- Mix all the salsa ingredients in a bowl.
- Heat the oil in a pan and fry the chicken pieces for 2-3 minutes each side until cooked through.
- Serve the chicken with the salsa & sweet potato chips
Nutritional Information
| Energy | 391kcals |
| Protein | 24g |
| Fat | 22g |
| Carbohydrate | 27g |
Source of Fibre, Vitamin C & Iron
