• Serves: 2 people
  • Prep time: 20 minutes
  • Cooking time: 55 minutes
    • Thai

    Mango Chicken with Sweet Potato Wedges

    Recipe Information

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    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