Peri Peri Chicken and Sweet Potato Feta Mash

Nutrition per serve

Ingredients

• 3pcs small sweet potato
• 300g free-range chicken breast fillet
• 40ml peri peri sauce
• 150g green beans
• 50g feta
• 1pcs lemon
• 15ml olive oil

Method

1. Step 1 — Cook sweet potato
   Peel the sweet potatoes and cut into 3cm chunks. Put the sweet potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12-14 mins until tender. Drain and return to the pan.
2. Step 2 — Prep chicken
   Meanwhile, bring a small saucepan of water to the boil for the beans. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season the chicken with salt.
3. Step 3 — Cook chicken
   Heat 1 tbs olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Add the peri peri sauce to the pan (the peri peri sauce has a chilli kick; you can reduce the amount or leave some chicken without the sauce) and turn to coat the chicken. Remove the chicken and sauce from the pan and rest for 3 mins.
4. Step 4 — Cook beans
   While the chicken is cooking, trim the beans. Cook the beans in the pan of boiling water for 2-3 mins until just tender. Drain.
5. Step 5 — Make mash
   Mash the sweet potato until smooth. Crumble the feta into the mash and stir until combined. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Cut half the lemon* into wedges. Divide the sweet potato feta mash, beans and chicken and sauce among plates. Serve with the lemon wedges.

Allergens

Milk