| Servings |
people
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Ingredients
- 1 sweet potato peeled and diced
- Salt and pepper
- 1 tbsp extra virgin olive oil
- 240 grams chicken breast fillets
- Olive oil spray
- 1 bunch fresh asparagus trimmed
- 2 tsp sweet chilli sauce
- 2 tbsp reduced-fat Greek natural yoghurt
Ingredients
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Instructions
- Preheat oven to 180C. Season sweet potato with salt and pepper and drizzle with oil. Combine well and spread over a lined baking tray. Roast in oven for 30 minutes or until tender and golden.
- About 10 minutes before sweet potato is ready, season chicken with salt and pepper and lightly spray a frying pan with cooking oil. Heat over medium-high and cook chicken for 4-5 minutes each side or until cooked through.
- When chicken is almost cooked, add asparagus and cook for 2-3 minutes or until tender.
- Combine sweet chilli sauce with yoghurt.
- Serve chicken with asparagus and roast sweet potato. Dollop with sweet chilli yoghurt to serve.
Recipe Notes
338 calories per serve.