- 1 tsp coconut/olive/rapeseed oil
- 2 Chicken Breasts
- 1 lime, zest and juice
- 2 tbsp honey
- 5 cm piece of root ginger
- 2 small sweet potatoes
Slash the 2 chicken breasts with your knife a few times. Place in a non-metallic dish and mix over the lime zest and juice, honey, 3 tbsp water and 1 cm of the ginger root (grated). Leave over night if possible.
Pre heat the oven to 180 degrees and baked the sweet potatoes for about 1 hour (depending on size) until cooked. 20 minutes before the end of cooking, put the chicken breasts and their marinade in to a shallow baking dish and in to the oven to cook.
Steam some vegetables or prepare a salad. Heat the teaspoon of oil, shred the remaining ginger and fry off gently. Put to one side. Cut the sweet potatoes in half, pour the ginger shreds and their oil over the hot potatoes, mashing in to the flesh to soften. Serve the chicken over the top, with any juices from the dish and the vegetables/salad.
Calories Per Serving - 391