• RomyL

Sweet Potato and Chicken Traybake

Feeds 2 - 3

 

STUDENTS UNITE! For I have another #studentfriendly meal coming your way. This may be one of my easiest ones yet. Ending my week of poultry on a high note with a healthy but flavour-packed meal.


If i'm being honest, I wasn't planning on putting this up on the blog, I was just feeling lazy and didn't want to have to do much cleaning. Somehow, it turned out so tasty that I knew I couldn't deny you guys the chance to try it out for yourselves.


If you're like me and one day you have all the energy in the world to cook for hours and then clean (and actually sometimes enjoy that cleaning) but then the next day you don't want to touch the kitchen, then you'll understand me. This is the best of both worlds and will leave you with few dishes to clean. Trust me on this one.

PRO TIPS

  • Depending on how thick you cut your sweet potato you may need to leave it in the oven for longer.

  • The heat can be a tricky thing with this dish as ovens can be different depending on the household. If your sweet potatoes are nearly cooked before your chicken goes in, just finish roasting the veg and then remove them and add the chicken in separately. When the chicken comes out just put the veg in for a couple more mins to heat them up.

  • You can cook the chicken on a lower heat for longer (180℃) for 30 - 35 minutes if you are worried of burning/over cooking something.

  • Add more or less spice to your taste, you can hardly go wrong as this dish is quite forgiving with over-spicing.

  • Students: If it's still too £££ to make this dish, skip the lemon and honey and rub some of the spice and oil mix you put on the veg on the chicken too!

Price of Ingredients

Not Including: Cinnamon, Salt, Pepper, Olive Oil

Sum of Ingredients: £8.50


Recipe


Ingredients

  • 3-4 chicken breasts

  • 2 large or 3 medium sweet potatoes

  • 2 peppers (any colour), sliced lengthways

  • 1 red onion, quartered

  • 3 large garlic cloves

  • 3 tablespoons of olive oil

  • 2 tablespoons of cumin powder

  • 1 teaspoon of cinnamon

  • 1 tablespoon of dark brown sugar

  • 1 teaspoon of pepper

  • 1/2 tablespoon of salt (more to taste if you want)

  • 2 tablespoons of honey

  • 1.5 tablespoons of lemon juice

  • 1 avocado (for serving)

  • Handful of coriander leaves (for serving)


Method

  1. Preheat oven to 220℃ (428℉).

  2. In a large oven-safe dish, mix together the olive oil, cumin, cinnamon, brown sugar, salt, and pepper. Pour in the sweet potatoes and garlic cloves and mix them in the spice and oil mix until covered. Pop in the oven for 10 minutes. Remove from the oven and add the onion quarters and bell peppers - toss them through the spice mix. Cook for another 10 minutes. Remove from the oven.

  3. Now place your chicken in the centre of the tray, pushing the veg slightly to the edge so the chicken isn't completely sitting on top of the veg.

  4. Mix together your honey and lemon juice in a small bowl.

  5. Brush half of the honey and lemon mixture over the chicken. Place in the oven for 18 more minutes or until both the veg and chicken are completely cooked through. Halfway through the cooking process, baste the chicken with rest of the honey and lemon mixture.

  6. Remove from the oven and serve with fresh avocado and coriander.

Stay Salty,


Romy xx

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