Chicken and Sweet Potato Mash

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs zucchini
• 5g Italian seasoning
• 300g free-range chicken breast fillet
• 250g cherry tomatoes
• 50g basil pesto
• 15ml olive oil
• 20g butter
• 10ml dijon mustard

Method

1. Step 1 — Prep vegetables
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Peel the sweet potatoes and cut into 2cm chunks. Quarter the zucchini lengthwise, then cut into 2cm chunks.
2. Step 2 — Cook sweet potato
   Put the sweet potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain, then return to the pan. Cover to keep warm.
3. Step 3 — Roast chicken
   Meanwhile, heat 1 tsp olive oil in a medium frypan over medium-high heat. Scatter 1½ tsp Italian seasoning* over the chicken and season with pepper. Cook the chicken for 2 mins each side or until golden. Transfer to a lined tray and roast, on a lower oven shelf, for 13-15 mins until cooked through. Rest for 3 mins.
4. Step 4 — Roast vegetables
   While the chicken is roasting, put the zucchini and tomatoes on the remaining lined tray. Drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast, on the top oven shelf, for 12 mins or until golden and tender.
5. Step 5 — Make mash
   Mash the sweet potato until smooth. Add 20g butter and 2 tsp dijon mustard and stir to combine. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Toss the roast vegetables with half the pesto in a large bowl. Slice the chicken. Divide the mash, vegetables and chicken among plates and drizzle with any resting juices. Spoon the remaining pesto over the chicken to serve.

Allergens

Milk, Sulphites, Walnut