Monday, January 18, 2016

Sweet potato, chicken and endive

I'm still experimenting with various ways of baking chicken in lemon juice. There seems to a be an endless variety of possibilities. This time I used chicken fillets, and cooked them with endive, sweet potato, and green peas! I also steamed the endive before adding it to the second stage of cooking in the oven. Again, I served it with wholemeal basmati, but it would be fine alone if you want to reduce carbs, or you could serve it with pasta. The meatless option is on its way!


600 gr chicken fillets (without skins)
2 dsp seasalt flakes
2 cloves garlic
2 tsp sliced ginger
2 tsp ground turmeric
1 sweet potato
2 tbs lemon-infused olive oil
juice of two lemons (about 150 ml)
1 cup of frozen baby green peas
1 bunch of baby endive


Preheat oven to 210c
Chop the chicken and arrange in a baking dish
Slice the sweet potato in rounds and then halve them
Add the sweet pepper to the baking dish
Sprinkle with salt flakes
Peel and crush garlic and slice ginger
Add garlic, ginger, turmeric and oil to chicken and sweet potato
Mix thoroughly
Roast for 30 minutes
Meanwhile squeeze lemons
Roughly chop endive and steam lightly
Remove the chicken from the oven and pour over the lemon juice
Add the green peas and endive and stir to combine
Return to oven and roast for another 20 minutes.

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