Lemon chicken with baked sweet potato and peas

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Lemon Chicken with Baked Sweet Potato and Peas
  • 1Yield
  • -1Servings+
  • 10 mPrep Time
  • 30 mCook Time
  • 40 mReady In
Print Recipe

Lemon chicken with baked sweet potato and peas

Ingredients

Nutrients

Calories
458
Protein
40.6g
Fibre
8.3g
Sodium
226.9mg
Carbohydrates
37.6g
Fat Total
15.7g
Saturated Fat
2.4g
Cholesterol
86.9mg

Step by step method

  • Step 1

    Preheat the oven at 190c/170c fan/gas mark 5.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Place the frozen peas in a pot of water with a pinch of salt. Boil for 5 minutes until tender.

  • Step 5

    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!

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