Prep: 10 MinCooking Time: 25 Min
1kg sweet potato, cubed
1 tsp cinnamon
1 tsp cumin
4 skinless, boneless chicken breasts
2 tbsp olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
200ml low sodium chicken stock
juice of ó lemon
handful green olives, pitted or whole
20g pack coriander, leaves chopped
1. Boil the potatoes in water for 15 minutes or until tender. Mix in the cinnamon and cumin, then sprinkle all over the chicken. Heat 1 tbsp oil in large frying pan, then brown the chicken for 3 minutes on each side until golden.
2. Lift the chicken out of the pan. Add the onion and garlic and cook for 5 minutes. Add the stock, lemon juice and olives, return the chicken to the pan, then simmer for 10 minutes, until the sauce is syrupy and the chicken cooked.
3. Mash the potatoes with 1 tbsp oil and season. Thickly slice each chicken breast and stir the coriander through the sauce.
4. Serve chicken and sauce over the mash. Have with side of cooked vegetables.
Nutrition per serving