In week 3 of Operation Transformation we're making Mango Chicken with Sweet Potato Wedges for dinner!
Ingredients
In week 3 of Operation Transformation we're making Mango Chicken with Sweet Potato Wedges for dinner!
Serves: 2
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2 chicken breasts
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400g sweet potato, peeled
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200g frozen peas
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2 tbsp natural yoghurt (3% fat)
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2 tbsp mango chutney
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3 tsp rapeseed oil
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2 tbsp wholegrain mustard
Method
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Preheat oven to 200C / 180C fan / gas mark 6 Drizzle an oven tray with 2 teaspoons of rapeseed oil and place wedges on tray and toss well
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Chop the sweet potato into wedgesPlace the tray in the oven to cook for approximately 30 minutes
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Mix mango chutney, natural yogurt and wholegrain mustard in a bowl and place asideGrease the bottom of an ovenproof dish with 1 teaspoon of rapeseed oil.
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Place chicken breasts in dish Pour chutney marinade on top of chicken, cover with foil and place in oven for 20 minutes until cooked through.
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Place frozen peas in a small pot and boil for approximately 2 minutes until cooked.
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Take sweet potato wedges and mango chicken out of oven.
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Place everything on plates to serve.
