Baked chicken olive delight
Preheat the oven at 200c/180c fan/gas mark 6.
Wash the sweet potatoes and pierce skin a few times with a fork. Place them on a baking tray lined with baking paper and put in the preheated oven for 30 minutes or until tender. Once cooked, cut lengthwise and scoop out flesh.
Cut the chicken into 2 inch thick slices, ad a pinch of salt and pepper then place in a hot frying pan with the olive oil to seal. Fry on a high heat for 4 minutes, turning half way through. Remove from the pan an place in a baking dish.
Slice the olives in half and scatter over the chicken. Wash the green beans, cut in half lengthways then add to the chicken.
In the pan where you cooked the chicken, add in the tomatoes, the balsamic vinegar, mixed herbs, a pinch of salt and pepper and the chilli flakes. Stir, bring to the boil then pour over the chicken.
Cover the chicken with foil and place the dish in the oven where the potatoes are cooking, and leave for 15 minutes. Check meat is cooked thoroughly before eating.