SERVES 4
INGREDIENTS
METHOD
4 skinless chicken breasts
2 tablespoons olive oil
2 tablespoons black pepper
1/4 teaspoon salt
2 tablespoons garlic granules.
2 tablespoons dried rosemary.
5 spring onions diced.
1 red pepper sliced.
1 mango sliced.
100 ml white wine.
Salt (for the sweet potatoes).
4 sweet potatoes peeled, washed and chopped.
Sweetcorn can.
16 salad vine riped tomatoes
160g spinach leaves
METHOD
  1. Preheat the oven to 180 degrees C.
  2. Place the chicken breasts onto a baking tray. I use a disposable tray for this. Drizzle over the olive oil, season with black pepper, salt, garlic granules, rosemary. Then, place the sliced mango, spring onions, red pepper onto the tray.
  3. Pour over the white wine and place the tray in the oven. Cook for 50 minutes.
  4. After 20 minutes, boil the sweet potatoes for 20 minutes or until they are tender.
  5. After 50 minutes remove the tray from the oven. Line a salad bowl with spinach leaves, add sweet corn, tomatoes and scatter over the cooked chicken, cooked onion, mango and white wine (from the tray bake).
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