Ingredients

Method

• 500 g Woolworths sliced sweet potato
• 4 T olive oil
• sea salt and freshly ground black pepper, to taste
• 4 free-range bone-in, skin-on chicken breasts
• ½ cup sweet chilli sauce
• 1 medium cucumber, peeled and sliced
• 3 carrots, sliced julienne or shaved into ribbons
• 2 Granny Smith apples, halved and thinly sliced
• 10 g fresh coriander, for serving
• 100 g roasted and salted peanuts, for serving
For the dressing, mix:
• 3 T soya sauce
• ½ T red chilli, chopped
• ½ T ginger, chopped
• 1⁄3 T garlic, chopped
• 1 t sesame oil
• 1 t sugar

Method

Ingredients

1. Preheat the oven to 200°C. Toss the sweet potato in 2 T olive oil, season and roast for 25 minutes, or until golden and cooked through.

2. Rub the chicken breasts with the remaining olive oil and season, then sear in a hot griddle pan for 5 minutes on each side. Place in a baking tray and pour over the sweet chilli sauce. Roast for 10–15 minutes until cooked through and caramelised.

3. Place the cucumber, carrots, apple and coriander into a bowl and pour over the dressing. Scatter with the peanuts. Serve the chicken and sweet potato with the salad on the side.

Find more chicken recipes here.