Following the Celebrity Operation Transformation food plan? Check out this Mango Chicken with Sweet Potato Wedges from Week 2.
Ingredients
Serves 2
Portion Calories 550
- 2 chicken breasts
- 400g sweet potato, peeled
- 200g frozen peas
- 2 tbsp natural yoghurt (3% fat)
- 2 tbsp mango chutney
- Food Staples
- 3 tsp rapeseed oil
- 2 tbsp wholegrain mustard
Method
- Preheat oven to 200°C / 180°C (Fan)
- Chop the sweet potato into wedges
- Drizzle an oven tray with 2 teaspoons of rapeseed oil and place wedges on tray and toss well
- Place the tray in the oven to cook for approximately 30 minutes
- Mix mango chutney, natural yogurt and wholegrain mustard in a bowl and place aside
- Grease the bottom of an ovenproof dish with 1 teaspoon of rapeseed oil. Place chicken fillets in dish
- Pour chutney marinade on top of chicken, cover with foil and place in oven for 20 minutes until cooked through
- Place frozen peas in a small pot and boil for approximately 2 minutes until cooked
- Take sweet potato wedges and mango chicken out of oven
- Place everything on plates to serve
