This is a great midweek meal that once prepared is really simple to cook. It tastes delicious and is an easy meal to make for people who would otherwise think that healthy eating is boring or not very satisfying. It’s incredibly filling as it is so high in protein and complex carbs from the sweet potato, and the herb mix gives it an incredible amount of flavour. A friend suggested a similar recipe to me but I made a few tweaks to make it a little healthier so you can get a chicken and chips fix guilt free!
The use of nuts and seeds rather than breadcrumbs make this meal gluten and wheat free, and high on protein. It’s ideal after a long day at work or an evening workout.
I like to serve it with a kale and avocado salad for greens.
To make enough for two people or one supper and one lunchbox:
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 garlic clove, chopped
A good pinch of sea salt and grind of pepper
1 cup of plain yoghurt
2 cups of almonds and whole flaxseeds/linseeds
2 Chicken breasts
1 large sweet potato
1. Preheat the oven to 180 Celsius
2. In a pestle and mortar mash the garlic clove with the thyme, oregano, basil, salt and pepper.
3. Slice the chicken breasts into 2/3 long strips and then rub each strip with this mixture
4. Whizz the almonds and seeds in a food processor to achieve a breadcrumb like substance
5. Place the yogurt in a large bowl, and the crumbs on a large plate. Dip each chicken piece in the yogurt and then in the crumbs.
4. Bake for 35 to 45 minutes, until the chicken is brown and cooked through. Do not cover or turn the chicken during the baking process.
5. In the meantime cut your sweet potato into wedges leaving the skin on. Place these on a tray with a small drizzle of oil as I prefer my sweet potato chips to be puffy rather than soggy from too much oil, and then season however you like – I tend to use chilli flakes. Bake these for 20 – 30 minutes until cooked.
6. When the chicken is completely cooked, remove the baking sheet from the oven and let cool ten minutes before serving.