Lemon chicken with baked sweet potato and peas
Preheat the oven at 190c/170c fan/gas mark 5.
Place the chicken onto a chopping board and cover with cling film. With a food mallet or a rolling pin, pound the thicker part of the breast to even out the thickness to allow even cooking. Then place the chicken onto a non stick baking tray add a pinch of salt, pepper, a sprinkling of the dried mixed herbs and the juice of the lemon. Place into the oven to cook for 20-25 minutes. Ensure chicken is cooked thoroughly before eating.
Wash the sweet potato and pierce skin a few times with a fork. Place the sweet potato on a baking tray lined with baking paper and put in the preheated oven for 25 minutes until tender.
Place the frozen peas in a pot of water with a pinch of salt. Boil for 5 minutes until tender.
Place the chicken onto the plate with the peas. With the sweet potato on the baking tray, cut lengthwise to reveal flesh, scoop out with a spoon and place onto the plate. It's ready!