2 chicken breasts
400g sweet potato, peeled
200g frozen peas
2 tablespoons natural yoghurt (3% fat)
2 tablespoons mango chutney
Food Staples:
3 teaspoon rapeseed oil
2 tablespoons wholegrain mustard
Preheat oven to 200C / 180C fan / gas mark 6
Chop the sweet potato into wedges
Drizzle an oven tray with 2 teaspoons of rapeseed oil and place wedges on tray and toss well
Place the tray in the oven to cook for approximately 30 minutes
Mix mango chutney, natural yogurt and wholegrain mustard in a bowl and place aside
Grease the bottom of an ovenproof dish with 1 teaspoon of rapeseed oil.
Place chicken fillets in dish
Pour chutney marinade on top of chicken, cover with foil and place in oven for 20 minutes until cooked through
Place frozen peas in a small pot and boil for approximately 2 minutes until cooked
Take sweet potato wedges and mango chicken out of oven
Place everything on plates to serve
