Chicken with sweet potatoes

A simple, quick and tasty dinner. Sweet potatoes are a ‘low GI’ carbohydrate, meaning they release their energy more slowly than our traditional Irish potatoes and they’re loaded with potassium! Serve with a steamed green vegetable such as green beans or broccoli to complete the meal

1 tablespoon olive oil

1 medium onion (red or white), peeled and chopped into small dice

3 medium sweet potatoes (about 350g) peeled & cut into bite sized chunks (about 1cm)

450g chicken breast fillets (or mini fillets) cut into bite sized chunks (about 2cm)

2 cloves garlic, peeled and finely chopped

½tsp chilli powder (optional)

1tsp each of balsamic vinegar, honey and Worcester (Lea & Perrin’s) sauce (OR 3 tsp ready-made barbecue sauce)

½ chicken stock cube dissolved in 125ml boiling water

1 tablespoon tomato puree

2 scallions, finely sliced (or chopped chives)

Sea salt and ground black pepper to season

 

  1. Prepare all the vegetables ready for cooking and cut up the chicken
  2. Heat oil in a large, non-stick pan or wok
  3. Add onions, chicken, sweet potato, garlic and chilli powder, stirring until all is well mixed and chicken changes colour.
  4. Add balsamic vinegar, honey and Worcester (Lea & Perrin’s) sauce (OR 3 tsp ready-made barbecue sauce), stock and tomato puree.
  5. Cook for about 15 minutes, uncovered, stirring frequently – add a little water if necessary.
  6. When the liquid has evaporated and you have checked the chicken is cooked and sweet potato tender, season and serve with a sprinkle of scallions and green vegetables.