sweet potatoes (approx. 800g/1lb 12oz), cut into wedges
400g tins baked beans
brown saucePreheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
make the chicken, bring a large saucepan of salted water to the boil, add the chicken, cover with a lid and boil for 15 minutes. Remove the chicken pieces from the water and place on kitchen paper to drain.
the chicken in a bowl with the sweet chilli sauce. Mix well and set aside.
the flour, baking powder, cayenne, onion powder, garlic powder and salt on a plate and mix. Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate.
the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 minutes on each side, until golden-brown. Place on the lined baking tray and set aside.
make the sweet potato wedges, combine the garlic powder, paprika and salt in a small bowl. Put the sweet potato wedges on a large baking tray, then cover them with the garlic mix, drizzle with the oil and mix well to coat.
the chicken and sweet potatoes, with the sweet potatoes on the higher shelf, for 25–30 minutes, or until the chicken is cooked through and the wedges are tender.
mix the beans, smoked paprika and brown sauce together in a small saucepan and warm through over a low heat. Serve everything together.
11 pound boneless, skinless chicken breasts, cut lengthwise into thin cutlets. 1¾ cup low-sodium chicken broth. 18 ounces French green beans. 14 strips center-cut bacon, chopped 1 pound boneless, skinless chicken breasts, cut lengthwise into thin cutlets kosher salt freshly ground black pepper 2 tablespoons minced shallot 2 cloves garlic, minced ¾ cup low-sodium chicken broth ½ cup crisp white wine, such as Sauvignon Blanc (use broth for Whole30 or Paleo) 1 teaspoon chopped fresh thyme 8 ounces French green beans
My mam would cook this way with any kind of leftover proteins, chicken, fish or pork. I saw some onions in the pantry and I remembered what mam always says, "I only cook with onions, chili and tomatoes
Toss the sweetpotatoeswith the olive oil, pepper and a bit of salt. As of late I eat a lot of sweetpotatoes because they are simply unbelievably delicious, especially combined with coconut oil or olive oil