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

  • 2 chicken breasts 

  • 400g sweet potato, peeled 

  • 200g frozen peas 

  • 2 tbsp natural yoghurt (3% fat)

  • 2 tbsp mango chutney

  • 3 tsp rapeseed oil

  • 2 tbsp wholegrain mustard 

Method

  1. 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 

  2. Chop the sweet potato into wedgesPlace the tray in the oven to cook for approximately 30 minutes

  3. 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.

  4. 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.

  5. Place frozen peas in a small pot and boil for approximately 2 minutes until cooked.

  6. Take sweet potato wedges and mango chicken out of oven.

  7. Place everything on plates to serve.