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What you eat, and how much, is so important for your health and your waistline.

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Chicken and Sweet Potato Salad

Delicious grilled chicken paired with roasted sweet potatoes and fresh vegetables.

Prep: 20 mins
Cook: 25 mins
Serves 4

Nutritional information

Per serving:

  • 1,050kJ / 250kcal
  • 28.2g protein
  • 22.5g carbohydrate, of which 8g sugars
  • 6.8g fat, of which 1.2g saturates
  • 5.2g fibre
  • 0.4g salt
A plate of grilled chicken and sweet potato salad with fresh vegetables

Ingredients

  • 600g sweet potatoes, peeled and cubed
  • 4 chicken breast fillets (about 500g)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 2 handfuls mixed salad leaves
  • 1 red bell pepper, sliced
  • 1 cucumber, diced
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Preheat the oven to 200°C (180°C fan). Place the cubed sweet potatoes on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender.

  2. Meanwhile, season the chicken breasts with salt, pepper, and oregano. Heat the remaining olive oil in a large frying pan over medium-high heat.

  3. Cook the chicken breasts for 6-7 minutes on each side until golden brown and cooked through. Remove from heat and let rest for 5 minutes, then slice into strips.

  4. In a small bowl, whisk together the lemon juice and honey to make a dressing. In a large serving bowl, combine the mixed salad leaves, roasted sweet potatoes, bell pepper, and cucumber.

    Information:

    For a vegetarian version, replace the chicken with 200g of crumbled feta cheese or grilled halloumi.

  5. Top the salad with the sliced chicken, drizzle with the honey-lemon dressing, and sprinkle with fresh parsley. Serve immediately.

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A colorful healthy bowl with various nutritious ingredients

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