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Honey Soy Marinated Chicken with Sweet Potato & Chickpea Mash

Updated: Apr 2, 2020

Ready In: 40 mins

Serves: 4


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


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


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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