Ready In: 40 mins
Serves: 4
Ingredients
Sweet Potato & Chickpea Mash
1 can of chickpeas (425g)
1 medium sized sweet potato
1/4 cup fresh lemon juice
1/4 cup tahini
1 small crushed garlic clove
2 tablespoons extra-virgin olive oil, plus more for serving
salt to taste
2 to 3 tablespoons water
Honey Soy Marinade
2 tbs honey
1 large crushed clove of garlic
4 tbs soy sauce
1 tbs rice wine vinegar
olive oil
chicken breast (750g)
Sides - Use a selection of your favourite greens
asparagus
green beans
Method
Sweet Potato & Chickpea Mash
Note: If making Honey Soy Chicken, preheat oven to 200°c/180 fan-forced now
Step 1. Peel sweet potato and dice into 1cm cubes. Add sweet potato to a medium pot and boil until tender. Drain water once complete
Step 2. Add the sweet potato, drained chickpeas, a pinch of salt, tahini, garlic, lemon juice, water and olive oil, in a food processor and blend until smooth
Step 3. Serve with a light splash of olive oil, wedge of lemon and sprinkle of sesame seeds
Method
Honey Soy Marinaded Chicken
Step 1. In a medium sized bowl, combine the garlic, rice wine vinegar, honey and soy sauce and mix well. Add the chicken breast to the bowl and and toss to coat.
Step 3. trim ends off green beans and asparagus and steam for 3 minutes or until just tender. Set aside and cover to keep warm.
Step 2. Cook Chicken - heat a drizzle of olive oil in a pan over medium heat. Using tongs, add chicken breast and cook until lightly golden, turning often. Then transfer to a tray lined with foil or baking paper and bake in the oven for 10 -14 minutes or until completely cooked through. In the final 5minutes of cooking time, add any remaining marinade to simmer until slightly reduced. Once the chicken is cooked, slice into strips and serve.
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