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Grilled Chicken Breast with Roasted Sweet Potatoes, Cherry Tomatoes and Seared Spinach
5 people liked
Five everyday ingredients and you’ve got a winning chicken (and veggie) dinner everyone will love.
4
Serves
0
Serves of Fruit
(Per Serve)
3
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 4 x 150gm chicken breasts, no skin
- 500gm sweet potato, cut into 1cm discs
- 1 punnet (200gm) cherry tomatoes
- 200gm spinach
- 30ml pure vegetable oil or olive oil
METHOD:
- Preheat the oven to 180C. Lightly toss the sweet potato and cherry tomatoes in half of the oil, and lay out in a single layer on a roasting tray lined with baking paper. Roast for 20 minutes or until soft and lightly coloured.
- Fry the chicken breasts in the remaining oil in a heavy based pan until golden all over. Transfer to the roasting tray with the vegetables for the last 8 – 10 minutes of cooking.
- Heat a large frying pan and cook the spinach until it is lightly wilted then give it a little squeeze with your tongs to remove any excess water.
- Arrange the cherry tomatoes, sweet potatoes and spinach on four plates, slice the chicken breasts into 2 or 3 pieces and arrange on top and season with salt and pepper.
RECIPE NOTES:
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.
NUTRITION: Per Serving
1352
KJ
37.3g
Protein
9.6g
Fat
1.5g
Saturated Fat
19g
Carbs
8.4g
Sugars
89.5mg
Sodium
5.4g
Fibre
NUTRITION: Per 100 grams
354
KJ
9.8g
Protein
2.5
Fat
0.4g
Saturated Fat
4.9g
Carbs
2.2g
Sugars
23.4mg
Sodium
1.4g
Fibre
