Following the Celebrity Operation Transformation food plan? Check out this Mango Chicken with Sweet Potato Wedges from Week 2.


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 


  1. Preheat oven to 200°C / 180°C (Fan)
  2. Chop the sweet potato into wedges 
  3. Drizzle an oven tray with 2 teaspoons of rapeseed oil and place wedges on tray and toss well 
  4. Place the tray in the oven to cook for approximately 30 minutes 
  5. Mix mango chutney, natural yogurt and wholegrain mustard in a bowl and place aside 
  6.  Grease the bottom of an ovenproof dish with 1 teaspoon of rapeseed oil. Place chicken fillets in dish  
  7. Pour chutney marinade on top of chicken, cover with foil and place in oven for 20 minutes until cooked through 
  8. Place frozen peas in a small pot and boil for approximately 2 minutes until cooked 
  9. Take sweet potato wedges and mango chicken out of oven  
  10. Place everything on plates to serve