Serving Suggestion: The sweet potato can be swapped for other vegetables you may have on hand such as pumpkin, carrot or potato. They’re all equally delicious when roasted! You could swap the cherry tomatoes for broccolini or zucchini.
Fresh or dried herbs such as Italian mixed herbs, thyme or sage could be added to the vegetables during step 2 to enhance the flavours.
Serve alongside a slice of wholemeal flatbread, or a serve of rice, quinoa or couscous.
Give your sweet potato a good scrub and you don’t need to peel it. Peeling results in loss of some of the good stuff like fibre, antioxidants and nutrients.
If using chicken breasts of different weights or other cuts of chicken, adjust the cooking times accordingly; for larger chicken breasts, either cut them in half or cook for 25 minutes per 500g.
Storage: Leftover cooked chicken can be stored in the fridge for 3 days or in the freezer in an airtight container for 3 months. To thaw frozen chicken, transfer to the fridge and allow to defrost overnight. Reheat chicken until steaming hot.
Kids in the kitchen tips: Depending on your child’s age and skill, they could help wash and prepare the vegetables.
When preparing this recipe:
| Serving size: 382g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1352 | 354 |
| Fat (g) | 9.6 | 2.5 |
| Saturated fat (g) | 1.5 | 0.4 |
| Carbohydrates (g) | 19.0 | 5.0 |
| Sugars (g) | 8.4 | 2.2 |
| Fibre (g) | 5.4 | 1.4 |
| Protein (g) | 37.3 | 9.8 |
| Sodium (mg) | 89.5 | 23.4 |
Healthy Eating
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